Puffed Oven Pancake with Apples

I have been making this puffed pancake ever since my kids were little, but today I branched out a bit and used some of the apples we picked up in North Carolina to create a sweet base for my custardy pancake. And it was good -- I even won over my mom, who has declined this dish until today. In fact, when she smelled the apples cooking she asked what I was making and was definitely disappointed when I said "puffed pancake." That is, until she sat down with my good friend Barb and I to try it out. As Barb said, today she was a member of the clean plate club!

Puffed Oven Pancake with Apples

Preheat oven to 450 degrees.

Apple Mixture:
5 tart apples, peeled, cored and cut in thin slices
3 T butter
Pinch salt
1/2 t cinnamon
Dash nutmeg
1/4 C brown sugar

Saute apples in oven-safe pan (I use a cast iron pan) with butter and spices. When softened, add brown sugar and cook until syrupy (thick and not a lot of liquid). Put pan with apples in hot oven while preparing batter.

Pancake Batter:
3 T butter, melted
6 eggs
1 1/2 C milk
1 1/2 C flour
1/2 t salt
Optional: Dash cinnamon, dash nutmeg, 1/2 t vanilla extract

Combine eggs and milk in large mixing bowl and mix well. Add flour and salt gradually, as well as cinnamon, nutmeg and/or vanilla if desired. Whisk until fairly smooth but don't overbeat.

To Make Apple Puffed Pancake:
Drizzle melted butter over apple mixture in hot pan and then add batter.

Carefully move back into oven and bake for 10 minutes at 450. Reduce heat to 350 and bake for 10 more minutes until puffed and browned around edges.

Like a souffle, this will puff way up and then go back down once it's removed from oven.

If needed, you can test for "doneness" by inserting a knife which should come out almost clean.

Cut into pie-like slices and serve with butter and real maple syrup.

Variations: You can make this puffed pancake without any fruit at all, just pouring batter in the buttered hot pan and baking, or try other fruits. I love it all on it's own!

Chewy Oatmeal Butterscotch Bars

I love a good oatmeal cookie but, it can be challenging to make a cookie with just the right degree of chewiness my family likes. That's one of the things that makes this recipe perfect. It's also EASY, QUICK, and contains ingredients you might already have in your pantry -- perfect for last minute get togethers. All in all, a great bar cookie!

Chewy Oatmeal Butterscotch Bars

1 1/2 sticks butter, melted
3/4 C light brown sugar
1/4 C sugar
1 large egg
1/2 t cinnamon
1/2 t salt
1 C flour
2 C old fashioned rolled oats (not quick cooking)
1 C butterscotch chips

Heat oven to 350 degrees

Line 9x9" brownie pan with aluminum foil, letting foil hang over edges. Butter pan and set aside.

Cream melted butter and sugars together in mixing bowl. Add one egg and mix well.

Add cinnamon, salt and flour and mix just until combined.

Fold in rolled oats and butterscotch chips until well combined.

Spoon mixture into lined brownie pan and press down with spoon.

Bake at 350 degrees for 22 to 27 minutes, until just beginning to brown at edges and pull away from the pan. Don't overcook.

Cool completely in pan. Once cool, using foil overhang, lift out of pan and cut into bars.

Store in airtight container for up to 4 days, though, in my opinion, these bars are their yummiest a few hours after baking.

Make Ahead: You can prepare these bars ahead of time, cut into pieces, and freeze in one sheet, or flash freeze individually and then pop into a ziploc style storage bag for at least 3 months!

Cajun Mac and Cheese Bowls

Last week Gene and I had dinner at one of our favorite cafes, The Fickle Pickle, and tried a couple of dishes from their new menu. One was their Ragun' Cajun Mac-n-Cheese Bowl. It was very good, and we wanted to give it a try ourselves. Since Matt is coming home from Georgia Tech this weekend, tonight's the night. Hope he likes our rendition. We do!

Cajun Mac and Cheese Bowls

Mac and Cheese
5 T butter
3 T flour
1/4 t cayenne pepper
1/2 t blackened seasoning
2 1/2 C milk
1 1/4 lb. cheddar cheese, grated
1 lb macaroni or other pasta that hold sauce (I used conchiglie)
Salt and pepper to taste

In large pot bring water to a boil and add 1 1/2 T salt. Add pasta and cook according to package directions. Drain in colander and toss in a bit of olive oil to keep from sticking. Set aside.

In large cooking pot, melt butter and add flour and seasonings. Cook several minutes, stirring. Add milk slowly until well blended. Cook, stirring, until thickened. Remove from heat and add grated cheese.

Pour over cooked, drained pasta and mix. Set aside.

Cajun Meat Mixture
3 T olive oil, divided
2 peppers - 1 red and 1 green, chopped
1 large onion, chopped
1 t blackened seasoning, divided (used Prudhomme's)
1t cajun seasoning, divided
2 cloves garlic, minced
1/2 lb. shrimp, peeled, cut in half
2 links andouille sausage, fully cooked, in slices (used Aidells)
1 boneless, skinless chicken breast, cut in chunks

In large pan saute peppers and onions in 2T olive oil with 1/2 t blackened seasoning and 1/2 t cajun seasoning until tender. Add garlic and cook 1 minute. Remove from pan.

In same pan, saute chicken in 1T oil and remainder of seasonings (1/2 t each blackened and cajun), until cooked through. Add andouille sausage and let brown a bit. Add shrimp and cook just until done, only a few minutes. Add in pepper/onion mixture and stir to combine.

Add cooked meat and veggie mixture to the prepared mac and cheese and stir until well combined.

Place in individual oven-proof bowls to serve.

Optional: You can top with more grated cheddar cheese, or buttered breadcrumbs if you like and then bake at 400 degrees until cheese is melted or breadcrumbs are lightly browned.

Make Ahead: This easy company dish gets even better after sitting a day in the fridge. Bake at 350 degrees until bubbly -- around 25 minutes.