Apple Cake

I grew up having this often thanks to my mom making it. It is so simple and so good! The hardest part is peeling the apples. Thanks to my Grandma Van for giving me the recipe for our shower!

1 1/2 cup vegetable oil

2 cups sugar

3 eggs beaten

3 cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. vanilla extract

3 cups apples, peeled sliced (make them into about 1 inch in size). I used Macintosh

1 cup chopped walnuts

Preheat oven to 300.

Combine oil and sugar, blend in eggs. Combine flour, baking soda, salt and cinnamon. Add to oil and sugar mixture. Add vanilla extract, apples and walnuts. Place in greased 9x13 inch pan and bake for 1 hour, 20 minutes in a 300 degree oven.

Homemade Applesauce

My mom had picked up some Macintosh apples for us last weekend, since I wanted to bake apple cake. I had peeled too many for my cake, so I had to figure out in a hurry what to use them for since they were getting brown before my eyes.

I didn't want to make more sweet goodies to lay around the house and I wanted something simple. I Googled a few applesauce recipes and something similar to this one. Simple and quick. And boy was it a delight warm!

Here is my version:

4 apples, peeled cored and chopped (I used Macintosh)

1/2 cup of water

1/4 cup white sugar

1/2 teaspoon cinnamon

Add apples and water to pot. Bring water to a boil. Allow to boil at a medium/high heat for around 20 minutes. Add sugar, allow it to dissolve then add the cinnamon. Stir until well blended.

Creamy Chicken Enchiladas

I have made this recipe we got at our shower from Steve's best friend's wife, Dacia. We love it! It is almost like a wet burrito rather than enchiladas and it is so easy. We have made some modifications which I included here. The modifications started because of what we had in the house and we think it came out fabulously!

Sorry...no picture. It really isn't a attractive dish, it is more like a hot, gooey mexican blob of goodness. :)

8 medium size flour tortillas (I think they are considered burrito size), we use 6 and stuff 'em nice and fat.

4 large chicken breasts (we usually use 3 Costco size)

2 cans cream of chicken soup (we use one cream of chicken and one cream of mushroom...again, this started from having one of each in the house and it worked. It gives it a great flavor)

1/2 cup of salsa (we usually use about a cup of enchilada sauce)

2 cups shredded cheddar cheese

1 cup sour cream

Preheat oven to 350. Grease a 9x13 cooking dish and set aside.

Cook chicken and chop or shred into small pieces.

Mix chicken, salsa (or enchilada sauce), 1/2 cup of shredded cheese together and set aside.

In separate bowl, combine soup and sour cream. Place a spoonful of soup mixture and a spoonful of chicken mixture inside each tortilla (I usually use one heaping spoonful of soup mixture and spread it out on the tortilla and at least 2 spoonfuls of chicken since we are only using 6 tortillas).

Roll up and place seam side down in the dish. Pour remainder of soup mixture over the enchiladas and cover with remaining cheese.

Bake at 350 for 45 minutes. Let sit out for about 5 minutes before serving so it will set a bit.