Rhubarb Pecan Apple Cake

💕 Rhubarb Pecan Apple Cake 💕

I made this last night and OH my is it ever good and moist, this one is definitely a keeper

What you need is
1 cup vegetable oil
2 cups Sugar
3 eggs
3 cups flour
1 teaspoon baking Soda
2 teaspoons Vanilla extract
1 cup Chopped Pecans
2 cups peeled and chopped apples
1 cup Rhubarb

Preheat oven to 350. grease a 9×13 pan. In a mixing bowl mix all above except for pecans, apples and rhubarb. The batter will be stiff, mix well then add pecans, apples, and rhubarb and mix well. Spread into your pan. Bake for 45 min. The apples and rhubarb will moisten this cake while cooking, its delicious.
★☆★REMEMBER to LIKE, COMMENT, SHARE to continue seeing my posts!
••☆••☆••☆••☆•Thank you for sharing my posts

Apple Roses

I made these tonight for my family and they loved them, they are so pretty and very good a nice little snack, this would be perfect to make when you’re having company over for coffee I hope you all enjoy this recipe. They are fun to make and super easy

Apple Roses

Ingredients: to make 6 roses

1 frozen puff pastry sheet, thawed
2 red apples (I used red delicious)
juice of half lemon
3 tablespoons of jam, I used peach but you could use any kind with this recipe
powder sugar for decorating

Thaw the puff pastry if you haven’t done so yet. It should take about 20-30 minutes.
Prepare a bowl with some water and the lemon juice. Use enough water to cover the apples. Cut the apples in half, remove the core and cut the apples into paper thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won’t change color.

Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer.

Unwrap the puff pastry over a lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough into 6 equal strips.

In a small bowl, place three tablespoons of your jam, with two tablespoons of water. Microwave for about one minute, so that it is easier to spread. Spread the preserve on the dough.

Preheat the oven to 375 degrees F Drain the apples.

Place the apples on the dough, make sure they are covering about 1/2 the dough. Sprinkle with cinnamon

Fold up the bottom part of the dough.

Carefully roll, seal the edge, and place in the muffin tin sprayed with cooking spray.

Do the same for all 6 roses. Bake in your preheated oven for about 40-45 minutes, until fully cooked.

Sprinkle with powder sugar and enjoy!

Red River and Oats Date Muffins

Red River and Oats Date Muffins

These are an excellent source of fiber and perfect for breakfast. They tasted like a date square They freeze amazingly too, so you can grab one and go

What you need
3⁄4 cup oats
1⁄2 cup red river cereal, uncooked
1 cup Milk with 1Tablespoon lemon juice
1 cup flour
3⁄4 cup packed brown sugar
1 teaspoon baking powder
3⁄4 teaspoon baking soda
1⁄2 teaspoon salt
1 egg
1⁄3 cup butter, melted
1 cup chopped dates

Combine oats, Red River and milk in large bowl, let stand 40 minutes. Make sure you do this step to allow the red river cereal to become soft.
Combine remaining dry ingredients.
Add butter and egg to cereal mixture.
Add dry ingredients and mix well.
Stir in dates.
Spoon into 12 greased muffin tins.
Bake at 375 degrees for 20-25 minutes or until set.
Remove muffins from pan and cool. You can store these in an airtight container or freeze them. I wrap them up and freeze them individually fo easy grab and go mornings

Lisa’s Cranberry Lemon Muffins

Lisa’s Cranberry Lemon Muffins

Travis say’s they are worth posting because they are as he just said ” ahhhhh these are the best ever Mom” . This batter is very versatile and my go to muffin batter See Note at bottom of recipe

what you need :
3 cups all-purpose flour
4 tsp baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup brown sugar
1/4 cup white sugar
3/4 cup milk
1/3 cup canola oil
1/4 cup juice from lemon
lemon zest off one lemon
1/2 tsp Lemon Extract (optional if you love lemon)
1 tsp Vanilla Extract
1 cup cranberries (I used fresh frozen ones I had in the freezer)

Pre heat oven to 375 and either grease muffin tins or use muffin cups.

In a large bowl mix together flour, baking powder and salt. Set aside.
In a large measuring cup or bowl whisk together eggs, brown sugar, and white sugar until combined. Whisk in milk, oil, lemon juice, lemon zest, lemon and vanilla extract.

Fold the wet ingredients into the flour mixture and mix everything together with a rubber spatula or wooden spoon. Do not over-mix as this will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be really thick and somewhat lumpy. Fold in your cranberries .

Spoon muffin mix into your prepared muffin tins, fill them all the way to the top. Sprinkle some white sugar on top of each muffin and make for about 25-30 min till tops are lightly golden. A toothpick inserted in the centre should come out clean. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.
NOTE: The recipe to use for a basic muffin batter is 1 cup of milk. I substituted 1/4 cup of lemon juice to make these.

Apple Cranberry Crumble Muffins

Apple Cranberry Crumble Muffins

What you need

1/4 cup packed brown sugar
1/4 cup chopped almonds
3 tbsp oats
1/2 tsp cinnamon
1 tbsp butter melted

Muffins :
2- 1/4 cups flour
1-1/2 cup packed brown sugar
1 tsp baking soda
1 egg
1 cup sour cream
1/2 cup canola oil
2 cups peeled and diced apples
3/4 cup cranberries

for the topping combine all ingredient and mix well
For the muffins combine flour, brown sugar and baking soda in a large bowl. Combine eggs and sour cream and oil in a small bowl and mix well. Add to dry and stir till jut moistened. Stir in apples and cranberries. Spray muffin pan with no-stick cooking spray. Fill muffin cups full with batter. Sprinkle with the topping. Bake @ 375 for about 25 min, or til tops are firm to the touch


Air Fryer Dill Pickles

Air Fryer Dill Pickles

I love love love deep fried dill pickles but they are deep fried  WELL I just made these in my Air fryer, NO OIL at all, and well they sure didn’t last long at all

What you need
10 small dill pickles cut in half (i only had baby dill’s but they were awesome)
1 cup flour
1 cup Italian style breadcrumbs (see note)
1 egg with 1/4 cup milk beaten
salt and pepper to taste

In 3 separate bowls, 1 with flour with salt and pepper, 1 with beaten egg and milk, the other with breadcrumbs. Cut you pickles in half and pat dry with paper towel. Frist Dip them in flour, then with the egg mixture and then breadcrumbs, do this with each pickle till all are coated. You may have to do 2 separate batches as you don’t want them over crowded in the air fryer. Place pickles in the air fryer and set the temperature to 400 and add time for 7 minutes. Turn pickles halfway through the time.
Serve with sour cream or ranch dressing.
NOTE: I used Italian style breadcrumbs as they already have been seasoned. These turned out amazing, crispy on the outside and soo good you would never know they were not, not fried in oil

Air Fryer Chocolate Cake

Air Fryer Chocolate Cake

This was sooo good and so very moist, You have to use the baking basket to make cakes in the air fryer so make sure you get one Next time I will not use icing as I thought it was too sweet BUT then again I am not one for a lot of sweet stuff, I think this would have been perfect topped with some whipped cream. Serves 8 people

What you need
1 cup Brown Sugar
3/4 cups All-purpose Flour
1/2 Unsweetened Cocoa Powder
3/4 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1 Large Egg
1/2 cup Milk
1/4 cup Vegetable Oil
1 tsp Vanilla Extract
1/2 cup Hot Water


Preheat the AirFryer at 360 for 5 minutes.
In a large bowl, I used my 8 cup measuring cup and it worked perfectly for this. Stir together all the dry ingredients (sugar, flour, cocoa powder, baking powder, baking soda, and salt). Add in the egg, milk, oil and vanilla extract to the dry mixture. Gently stir the mixture to mix it evenly. Lastly, add the hot water. Again, gently stir it to make sure the mixture are mix evenly. The batter will be runny that is what you want, don’t worry and don’t add anything else to it. Pour the mixture into the baking pan and place the baking pan in the basket and AirBake it for 25 minutes or until the cake tester comes out clean. Be sure to let it cool in the pan for about 10 minutes before removing the cake from the pan. Make sure you let it sit for the 10 minutes as its a very soft and moist and you don’t want it to fall apart. Invert to a serving plate and let cool completely, you can either use buttercream icing or whipped cream which next time I will do as it was way too sweet for me.
Slice and Enjoy

Lisa’s Air Fryer Fried Chicken

Lisa’s Air Fryer Fried Chicken

I got myself the XL power fryer and let me tell you, its worth every penny. I whipped up this recipe last night for our family and hubby said it tasted just like KFC. But this is way more healthier as its cooked with no oil Got to love that right

What you need

Chicken things and drumsticks (as many as you need to feed your family, I did up 12 pieces)

3 bowls for flour and 1 for the eggs

3 cups Flour

2 teaspoon Seasoning Salt

2 teaspoon garlic ( I used granulated garlic)

2 teaspoon paprika

1 teaspoon Basil

1 teaspoon La Grille Barbecue Chicken spice

pepper ans salt

2 eggs beaten with about 1/4 cup milk

In one bowl add 1 cup flour and season with salt and pepper. In another bowl beat the eggs and add milk, in your 3rd bowl add the remaining 2 cups flour, and all the seasons and mix well.

Coat your chicken first in the flour and salt and pepper mixture, then in the eggs, then in the 2 cup flour mixture and set them on a plate, continue to do this till all your chicken is coated.

Add chicken pieces to the air fryer basket lightly spritz with pam or I use a oil spritzer, I did over lap my chicken and you can, just make sure you do Turn the chicken and rearrange them 2 times during the cooking process. Press the Power Button & adjust cooking time to 35 minutes at 360 degrees. keep in mind that i cooked 12 pieces of chicken so your time might be less if you have less chicken. If you don’t have an air fryer I highly recommend you get one, they are so much healthier for you than frying foods or using a deep fryer. The chicken turned out amazing, juicy on the inside and crispy on the outside.

Lisa’s Air Fried Spinach and Cheese Steak Roll

Lisa’s Air Fried Spinach and Cheese Steak Roll


I made this up a few nights ago and it was a huge hit and so easy to make. It came out so juicy and was not tough at all. I am so loving this Air Fryer This serves 5 people.

What you need

2 good sized sirloin steaks

baby spinach

5 slices of provolone cheese

butcher string for tying them up

meat mallet

salt and pepper

granulated garlic

Using your meat mallet pound each piece of steak to about 1/4 inch thin. You should be able to cut 5 good pieces out of the 2 steaks. Season both sided of steak well with salt, pepper and garlic. Add a piece of cheese, I cut the cheese in half to fit it in and a hand full of spinach to each piece of steak. Roll up each piece and use butcher string to tie each piece to hold them together. Place steak rolls in the fry basket and turn on the air fryer adjust cooking time to 400 and cook for 16 minutes turning half was through. When done let rest for 10 minute before cutting and serving .


Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

What you need is

2 spaghetti squash
1.5 lbs ground beef…
1 can crushed tomatoes
3 cloves garlic crushed ( we LOVE garlic can you less)
1 onion chopped
2 Italian sausages cut into pieces
1 small container of Ricotta Cheese
1 small container of Cottage Cheese
1 egg
fresh spinach
Mozzarella cheese
Pre heat oven to 350.
Cut squash in half lengthwise and clean out seeds. Place in baking dish cut side down with an inch of water, cover with tin foil and bake for about 40 min or till done
While Squash is cooking, in a frying pan add your hamburger and sausage and onions and brown add garlic and Italian spices, once the meat is cooked, add tomatoes and simmer for about 10 to 15 min.
In a small bowl add ricotta cheese, cottage cheese egg 2 tsp basil, and pepper, mix well set aside.
One squash is done, place them on a cookie sheet lined with tin foil, I am thrifty so I used the tin fold that I cover them with. Now you going to fill them
Divide your cheese mixture between your squash, then add your spinach, then your sauce, top with mozzarella cheese sprinkle with parsley and basil. Bake in the oven for about 25 min.
Cut each squash in half, Plate and Enjoy