Healthy: BEEFY PIZZA RAMEN SKILLET, Apple Cake w/ Toffee Topping
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Here is a recipe for Beefy Pizza Ramen Skillet. I know many people love ramen noodles and always have them in their cupboard. This is a way to jazz it up and make it into a heartier meal. The second recipe is for an Apple Cake with Toffee Topping that my son plans to make this week.
BEEFY PIZZA RAMEN SKILLET
(luckymommyto2boys ~ Amy)
2 (3-oz) packages beef-flavor ramen noodle soup mix
1 lb lean (at least 80%) ground beef)
24-30 slices pepperoni (1-1 ¼ inches in diameter)
1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano, undrained
1 ½ cups water
1 small green pepper, cut into ½-inch pieces (½ cup)
1 cup (4 oz) shredded mozzarella cheese
Break blocks of noodles in half (reserve seasoning packets) and set aside. In large skillet, cook beef and pepperoni over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir tomatoes, water and seasoning packets into beef mixture. Heat to boiling. Stir in noodles and bell pepper. Cook 5 to 7 minutes, stirring occasionally, until noodles are tender and water has evaporated. Sprinkle cheese on noodle mixture in ring around edge of skillet. Cover and let stand about 5 minutes or until cheese is melted.
Apple Cake w/ Toffee Topping
Michelle (MMmom), Adapted from Falling Cloudberries by Tessa Kiros
3 Golden Delicious apples
ground cinnamon for sprinkling
ground ginger for sprinkling
7 Tbsp butter, softened
1 c sugar
1 tsp vanilla
3 large eggs
1 2/3 c all purpose flour, plus more for dusting
2 tsp baking powder
1/4 c milk
for the topping:
1 1/2 Tbsp butter
1/2 c sugar
about 3 Tbsp chopped toasted pecans
Preheat oven to 375. Grease and flour a 9 1/2″ springform pan. Peel the apples. Cut in half lengthwise, then each half into about 8 slices. Remove any core from the slices. Lay a ring of slices around the outer edge of the pan. Fill in the middle in a circular pattern with additional slices.
Cream the butter, sugar, and vanilla until pale and creamy. Add the eggs, beating after each one. Sift and beat in the flour and baking powder. Beat in the milk until the batter is soft and fluffy. Spoon over the apples and smooth down the top. Bake for 35-40 minutes. If the top starts to brown before the cake is done, cover with foil. Remove from the oven when a skewer inserted into the center of the cake comes out clean. Make the topping.
Put the butter and sugar in a saucepan and cook over medium heat until the sugar melts and the mixture is caramel color. Add the cream drop by drop at first (the mixture will “grow” and bubble). Then stir in the rest in a steady stream. Lower the heat and simmer a couple of minutes.
Loosen the cake from the sides of the pan. Poke holes over the top of the cake with the wider end of a skewer. Pour the topping over the cake slowly so that some of it can ooze into the holes. Scatter chopped pecans over the top of the cake. Let the cake cool before removing the sides of the pan. Serve warm or at room temperature.
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