Southern Apple Dumplings

Hello Spring!!!

In honor of Spring showing is beautiful face, here's a recipe that takes advantage of the abundance of fresh produce available to each one of us.

How about some good ole Southern Apple dumplings.

Here's a quick and easy recipe that you can pop into the oven and have done lickety-split.

Southern Apple Dumplings

2 cans of Pillsbury Crescent rolls
2 large Granny Smith apples
1/2 cup butter
1/4 cup granulated sugar
1 tbsp cinnamon
1/4 cup Sprite/ 7-Up

How To:

Preheat the oven to 350 degrees and grease a 13x9 baking dish
Peal and cut each apple into 8 wedges.
Separate the crescent roll dough into each individual piece.
Roll each apple wedge into the crescent roll dough, starting at the widest end. Pinch to seal and cover the apple. Set aside.
In medium mixing bowl, mix together sugar and cinnamon. Roll each covered apple in the sugar and cinnamon mixture and then place in the greased baking dish.
Melt the butter and stir in the Sprite/7-up and then pour over the apple dumplings.
Bake for 40 to 45 minutes or until golden brown.

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Loaded Potato Soup

One potato, two potato, three potato, four...Oh how I love potatoes, I want to eat more!

As most folks in the South can tell you, potatoes are a staple in any traditional Southern meal and are greatly enjoyed throughout the year. We like our potatoes mashed, fried, steam, roasted, in casseroles, or as potato chips.

During this crazy cold weather we are having, potato soup would be a great comfort dish to make your family for dinner. I have tried many potato soups and have finally found one I love and want to share with you.

Loaded Potato Soup

Ingredients:

6 slices country ham, cut into 1-inch pieces
1 medium onion, chopped
6 whole carrots, cleaned and chopped
6 stalks of celery, diced
6 medium, Russet Potatoes, peeled and diced
8 cups vegetable broth
3 Tablespoons all-purpose flour
1 cup milk
1/2 cups heavy whipping cream
1/2 teaspoons salt, may want more to taste
black pepper to taste
1 cup grated cheddar cheese


How To:

Add ham pieces to soup/stock pot over medium heat and cook until crisp. Remove the ham from the heat and set aside. Pour off most of the grease but do not clean pot.

Return pot to medium-high heat and add the onion, carrots, celery and potatoes. Cook for 5 minutes and season with salt and pepper.

Pour in the broth and bring to a gentle boil. Cook for 15 minutes or until potatoes are tender. Whisk together flour and milk, then pour into the soup and allow soup to cook for another 5 to 10 minutes until your desired thickness.

Once soup is to your desired thickness, add in your ham pieces and cheddar cheese. Add additional salt and pepper to taste.