Johnnys All-Purpose Rub . . . and pulled pork

Ever since we brought our awesome smoker/grill home, I've been on a search for a spicy flavored rub to use on ribs, pork roast or chicken.  We have not tried this recipe yet, but it seems to be what I've been looking for thanks to The Food Network and Diners, Drive-Ins and Dives.

Recipe courtesy of Johnny White, owner of Johnny's Bar-B-Q in Mission, KS.
SHOW: Diners, Drive-Ins and Dives
EPISODE: Kansas City Barbecue Tour


All-Purpose Rub

5 cups kosher salt
2 1/4 cups paprika (for color)
1 cup sugar
2 tablespoons celery powder
2 tablespoons onion powder
1 tablespoons garlic powder
1 cup black pepper
1 tablespoon powdered vegetable oil
2 tablespoons cayene pepper (optional)

Add all of the rub ingredients to a small bowl or container and mix well.


Pulled Pork with Some Serious Bite

3 to 5 pounds pork butt, rinsed with cold water


Directions

Heat a smoker to 225 degrees F.

Generously rub the entire butt with 1 1/2 cups Johnny's All-Purpose Rub. Put it in a pan, cover and refrigerate overnight.

Remove pork from the refrigerator, uncover and put it in the smoker for approximately 7 to 8 hours. 

Cooks Note: This can also be cooked in a home oven at 425 degrees F for 2 hours. 

Remove the pork from the smoker or oven to a cutting board and pull pork apart while still hot. 

You are now ready to serve it your favorite way.


PROFESSIONAL RECIPE: 

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

New Orleans Style BBQ Shrimp

OMG, these shrimp look and sound awesome . . . we will be making this ASAP.

No BBQ sauce, not cooked on the grill!  Quick and easy.

I would only change one thing . . . shrimp with heads off.  Shrimp served with heads creep me out!

Ingredients

• 1 medium lemon
• 8 oz. (1 cup) unsalted butter
• 2 Tbs. Worcestershire sauce
• 1 Tbs. chopped garlic
• 4 bay leaves
• 1 tsp. sweet paprika
• 1/4 tsp. cayenne pepper
• 1/4 oz. kosher salt (1 Tbs. if using Diamond Crystal, 1/2 Tbs. if using Morton’s)
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. freshly cracked black pepper
• 24 colossal shrimp (12 to 15 per lb.), unshelled, preferably domestic wild-caught and head-on

Directions

Cut the lemon in half crosswise, and juice it. Press each half flat on a cutting board, and then cut into 1/2-inch-wide strips.


Melt the butter in a 12-inch skillet over medium-high heat. Reduce the heat to medium low and add the lemon juice and peel, Worcestershire sauce, garlic, bay leaves, paprika, cayenne, salt, ground pepper, and cracked pepper. Stir and simmer for about 5 minutes to blend the flavors, being careful not to let the garlic brown.


Add the shrimp and increase the heat to medium. Cook, turning with tongs, until all the shrimp are beginning to turn pink, 4 to 5 minutes.


Cover the skillet and remove it from the heat. Let sit for 15 minutes so that the shrimp can absorb the flavors and finish cooking, stirring every 5 minutes or so. Serve.

nutrition information (per serving): 

Calories (kcal): 670; Fat (g): fat g 50; Fat Calories (kcal): 440; Saturated Fat (g): sat fat g 30; Protein (g): protein g 47; Monounsaturated Fat (g): 13; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g):3.5; Sodium (mg): sodium mg 1270; Cholesterol (mg): cholesterol mg 465; Fiber (g): fiber g 2;

Source:   Poppy Tooker from Fine Cooking, Issue 128
PHOTO: SCOTT PHILLIPS

Mama's Baked French Fries by Trishia Yearwood

I've been thinking about these french fries since I saw Trishia Yearwood prepare this dish on the Food Network.  They are healthier than deep fried french fries, full of flavor and I love the crispiness of the fries.

Recipe courtesy of Trisha Yearwood
SHOW: Trisha's Southern Kitchen
EPISODE: Updated Classics

Ingredients

• Cooking spray, for the baking sheet
• 3 pounds Russet potatoes (about 8 small or 6 medium), sliced into 1/2-inch-thick slices, then again into 1/2-inch-thick French fries
• 1/4 cup extra-virgin olive oil
• 2/3 cup grated Parmesan
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon salt, plus more for sprinkling
• 1/2 teaspoon freshly ground pepper, plus more for sprinkling
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper

Directions
Preheat the oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray.

In a large bowl, combine the potatoes and olive oil and toss to coat. In a medium bowl, mix together the Parmesan, parsley, salt, pepper, garlic powder and cayenne until fully combined.

Sprinkle the parsley mixture on the potatoes and gently toss to evenly coat. Transfer to the prepared baking sheet and bake the potatoes, flipping them with a spatula every 10 minutes to prevent sticking, until golden brown, about 45 minutes. Season with salt and pepper to taste. Serve hot.

Baklava from The Pioneer Woman

Baklava always takes me back to my childhood and the Greek family friends who were our neighbors.  I was blown away the first time I had a chance to try these syrupy sweet delicacies, I had never had anything like them.

It was a treat to see The Pioneer Woman prepare this delicious pastry on the Food Network.  While it is a rather tedious process, the results are well worth it.

Ingredients
1 package Phyllo Dough
4 cups Chopped Walnuts Or Pecans
1 teaspoon Cinnamon
1-1/2 stick Butter, Melted
2 cups Honey
1/2 cup Water
1/2 cup Sugar
3 teaspoons Vanilla Extract


Directions
Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.

When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.

Toss together the chopped walnuts and cinnamon. Set aside.

Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they're a little bigger, that's okay.) If they're much bigger, just trim them with a sharp knife.

Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.

Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you're out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.

Bake for 45 minutes, or until the baklava is very golden brown.

While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.

When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened.

Allow the baklava to cool, uncovered, for several hours. 

Photo and recipe source:  The Pioneer Woman

Dark Chocolate Ganache Cheesecake

There is something about ending a meal with a cheesecake that makes it special.  My specialty is baking and cheesecakes are my favorite dessert to make . . . I think I missed my calling to be a pastry chef!  Needless to say, I have made my share of a variety of cheesecakes.  

My favorite source for my cheesecake recipes is my old Philadelphia Cream Cheese cookbook that I have had since I was a very young adult.  Although I still refer to that old cookbook, one of my favorite food websites is Philadelphia Cream Cheese.

This cheesecake is one of the most beautiful cheesecakes I have seen . . . I will be making this on the next special occasion that comes up!

Ingredients

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
6 oz. BAKER'S Bittersweet Chocolate
1 cup fresh raspberries

Directions

Heat oven to 325°F.

Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. 

Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.

Source:  Philadelphia Cream Cheese

Grilling/Smoking . . . A Collection of Recipes

There is nothing like the aroma of grilling/smoking meats outdoors.  The Captain and I recently treated ourselves to a grill/smoker since he is a master at smoking meats on the grill.  No gas grill here, we love the taste and aroma of meats prepared on a wood fire.  Since we will be putting our grill/smoker to good use, I have been looking for great grilling/smoking recipes.


For starters, at one of my favorite food blogs, Closet Cooking, Kevin has posted a collection of 25 recipes for the grill.  In particular, the grilled shrimp recipes caught my eye.


From the Taste of Home . . .

Top 10 Burger Recipes

Top 10 Grilled Pork Recipes

Grilled Kabobs

Grilled Beef Recipes

Grilled Chicken Recipes

Grilled Fish

Grilled Ribs

Grilled Shrimp


Food Network's Grilling Central


BBQ Pit Boys



McCormick Grill Mates

Recipes, Techniques and Tips


Grilling with Kingsford Charcoal



BBQ Rib Recipes by Kraft



Amazing Ribs



Chatham Artillery BBQ Team


From Smoke Grill BBQ

Smoked Shrimp Kabobs

Smoked Chicken 

Smoked Beef

Smoked Pork


From eHow . . . 

How to Smoke U Peel Em Shrimp


From Smoker Cooking . . . 

Grilled Shrimp Recipes and Marinades

Smoker Recipes

Grilling Recipes


From The Mullet Festival . . .

Smoked Mullet




From The Cooking Channel

Grill Power



From DIY Ready
44 Saucy BBQ Recipes & Ideas for Creative Kitchens


The Secret to Grilling Perfect Burgers

Lobster Macaroni and Cheese by The Pioneer Woman

Macaroni and cheese gone wild and way decadent with delicious lobster.

How much better can mac and cheese get?

The Pioneer Woman has put her special spin in this recipe with four different cheeses!

Gotta try this soon :)

Ingredients

• 8 ounces macaroni
• 6 tablespoons salted butter, plus more for buttering the pan
• 2 lobster tails, meat removed and chopped into large chunks
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup half-and-half
• Salt and freshly ground black pepper
• 1 cup shelf-stable grated Parmesan, such as Kraft
• 3/4 cup grated sharp Cheddar
• 3/4 cup grated fontina cheese
• 4 ounces goat cheese (chevre)

Directions


Bring a large pot of water to a boil. Cook the macaroni until still very firm; the macaroni should be too firm to eat right out of the pot. Drain and set aside.

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan generously.

Melt 2 tablespoons butter in a large skillet over medium-high heat. When it just starts to brown, throw in the lobster and stir and cook for 1 minute. Set the lobster aside.

Add the remaining 4 tablespoons butter to the same skillet. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon of salt and plenty of black pepper, and stir to combine. Add the Parmesan (holding back some for the topping), Cheddar, fontina and goat cheese and stir them around to melt. Stir in the lobster and macaroni.

Pour the mac and cheese into the prepared pan and top with the reserved Parmesan. Bake until bubbly and a slight crust forms on top, 20 to 25 minutes.


Recipe courtesy of Ree Drummond

SHOW: The Pioneer Woman
EPISODE: Just Me and the Girls

Click here for more macaroni and cheese recipes.

Potato Casserole by Trisha Yearwood

Trisha describes this side dish as a mashed potato casserole.

Doesn't it look delicious?

Sometimes the simplest of meals are the best.

I'd never heard of mayonnaise and sour cream together for mashed potatoes, but why not?

Yield: 6 to 8 servings

Level: Easy

Total Time: 45 min

Prep: 15 min
Cook: 30 min



Ingredients

• Nonstick cooking spray, for greasing the baking dish
• 6 large russet potatoes
• Pinch salt
• 8 ounces sliced bacon
• 1 cup milk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup (1/2 stick) unsalted butter
• Pinch garlic salt
• Pinch freshly ground black pepper
• 2 cups grated Cheddar

Directions

Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.

Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)

While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.

Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.

Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.


Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

Source:  Food Network

Shrimp and Roasted Red Peppers Pasta

Another variation of one of my favorite meals . . . shrimp pasta.

I love the addition of roasted red peppers, whipping cream and white wine to make a different and delicious sauce.  Can't wait to try it!!

Although the recipe photo shows penne pasta, your favorite pasta would work as well and I think it would be awesome over garlicky white rice.

The recipe comes from the test kitchens of Better Homes and Gardens!

Ingredients

1 1/2 pounds fresh peeled and deveined medium shrimp
1/4 cup butter
2 tablespoons olive oil
1/3 cup finely chopped onion (1 small)
6 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 12 ounce jar roasted red sweet peppers, drained and chopped
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup snipped fresh basil
1 cup finely shredded Parmesan cheese (4 ounces)
12 ounces dried pasta, cooked and drained

Directions

Rinse shrimp and dry with paper towels. Set aside. 

Heat butter and oil in a large skillet over medium-high heat until butter is melted. 

Add onion and garlic . . . cook and stir for 1 to 2 minutes until onion is tender. 

Add shrimp and crushed red pepper . . . cook and stir for 2 minutes. 

Add roasted peppers and wine.

Bring to a boil and reduce heat. 

Simmer, uncovered, about 2 minutes, stirring occasionally (do not overcook shrimp!). 

Stir in cream. Return to boiling and reduce heat. 

Boil gently, uncovered, for 1 minute. Stir in basil.

Add shrimp mixture and cheese to cooked pasta, tossing gently to combine.

Nutrition Facts (Shrimp and Roasted Red Peppers)

Per serving:
598 kcal cal.,
26 g fat
(13 g sat. fat,
2 g polyunsaturated fat,
9 g monounsatured fat),
230 mg chol.,
461 mg sodium,
49 g carb.,
3 g fiber,
2 g sugar,
37 g pro.

Percent Daily Values are based on a 2,000 calorie diet

Homemade Dog Food

My Kiki, a Brussels Griffon, has developed itchy skin that has her scratching 24/7.  Her vet has suggested that it is food-related since we were feeding her a dog food that contained way too much grain that is not good for her.  We have switched her to a no-grain dog food and after a few days, she is not scratching as much.

In the meantime, I started doing some research and have found that many owners of that particular breed have opted to made their furbabies homemade dog food for many health reasons.  This recipe in particular has been recommended by a member of the BG group I belong to.  It is worth a try!

The recipe did not specify how much to feed and how often . . . I will continue to feed Kiki 1/2 cup morning and evening.  She is 17 pounds.

Ingredients 

Original recipe makes 10 cups

6 cups water
1 pound ground turkey
2 cups brown rice
1 teaspoon dried rosemary
1/2 (16 ounce) package frozen broccoli, carrots and cauliflower combination

Directions

Place the water, ground turkey, rice, and rosemary into a large Dutch oven. 

Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. 

Add the frozen vegetables, and cook for an additional 5 minutes. 

Remove from heat and cool. 

Refrigerate until using.

Source:  All Recipes

Tex-Mex Chicken and Rice Casserole

Ingredients

1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 6.9 ounce package chicken-flavor rice and vermicelli mix
1 14 ounce can chicken broth
2 cups water
2 cups chopped cooked chicken (10 ounces)
1 cup chopped seeded tomatoes (2 medium)
3 tablespoons canned diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon dried basil, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/2 cup shredded cheddar cheese (2 ounces)

Directions

Preheat oven 425 degrees F. 

Cook onion in hot oil over medium heat until tender n a medium saucepan. 

Stir in rice and vermicelli mix with contents of the seasoning packet. 

Cook while stirring for 2 minutes. 

Add in broth and the water. Bring to a boil . . . reduce heat. 

Simmer (covered) for 20 minutes.  Please note: liquid will not be fully absorbed

Transfer the rice mixture to a large bowl and stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper. 

Transfer to an ungreased 2-quart casserole.

Bake (covered) about 25 minutes. 

Uncover and sprinkle with cheese, let stand for 5 minutes before serving.

Source:  Better Homes and Gardens (BHG.com)

White Chicken Chili Bake

Ingredients

20 oz boneless skinless chicken thighs, cut into 1-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
2 cans (19 oz each) Progresso™ chickpeas, drained, rinsed
1 cup tomatillo salsa (from 16-oz jar) or salsa verde
2 cups shredded mozzarella cheese (8 oz)

Directions

Heat oven to 350°F.

Spray 13x9-inch (3-quart) baking dish with cooking spray.

Cook chicken with salt to taste over medium-high heat 5 to 7 minutes on each side or until browned in a 12-inch nonstick skillet.

Add remaining ingredients except cheese to the chicken mixture.

Stir and spread in baking dish, cover with foil.

Bake 25 to 30 minutes.

Top with cheese, and recover with foil.

Let rest at room temperature about 5 minutes or until cheese melts. If desired, serve over rice with favorite chili toppings: chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, or guacamole.

Source:  Pillsbury.com

Time Out

The Captain and I have taken a time out

from blogging to take care of a commonly

known affliction called blogging burnout.

We will be back soon!

SAUSAGE & STUFFING CRISS-CROSS PASTRY

Dressing is one of my favorites!  

Easy and delicious! Putting this dressing or your own dressing recipe in puff pastry is such a great idea as a side dish or appetizer.

I have been seeing many recipes made into individual servings by placing the pastry in muffin tins, filled with whatever filling you wish.  This recipe would work with that technique.

INGREDIENTS

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 2 eggs
• 1 tbsp. water
• 1/2 lb. bulk pork sausage
• 1 cup Pepperidge Farm® Herb Seasoned Stuffing
• 1 small onion, chopped (about 1/4 cup)
• 1 cup chopped mushrooms (about 3 ounces)

DIRECTIONS

Heat the oven to 375°F. 

Beat water and 1 egg in a small bowl with a fork or whisk.

In a large bowl, mix the sausage, stuffing, remaining egg, onion and mushrooms.

Unfold the pastry sheet on a lightly floured surface and cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. 

Spoon the dressing mixture down the center of the pastry. 

Starting at one end, fold the pastry strips over the dressing mixture, alternating sides, to cover the dressing mixture. 

Place the pastry onto a baking sheet and brush with the egg mixture.

Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.


Tip: Serves 8 as an appetizer.

Source

Apple-Cinnamon Shortcakes

The aroma of apples and cinnamon 

baking in the oven is intoxicating!

INGREDIENTS

2 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 4 teaspoons melted butter, divided


FILLING

1/4 cup butter, cubed
4 large tart apples, peeled and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg



Directions

Combine flour, 2 tablespoons sugar, baking powder, cinnamon and salt in a large bowl. 

in a small bowl Combine cream and 1/2 cup butter in a small bowl and stir into dry ingredients just until moistened.

Drop dough by 1/4 cupfuls onto a greased baking sheet 2 inches apart. 

Brush on remaining butter and sprinkle with remaining sugar. 

Bake at 375° for 18-20 minutes or until golden brown. 

Cool slightly.


Filling:

Melt butter in a large skillet. 

Add apples and saute until tender. 

Stir in brown sugar, cinnamon and nutmeg. 

Split warm shortcakes in half horizontally, top bottom halves with apple mixture and replace tops. 

Serve immediately. 

Yield: 8 servings.



Nutritional Facts

1 shortcake with 1/3 cup filling equals 496 calories, 30 g fat (19 g saturated fat), 91 mg cholesterol, 449 mg sodium, 54 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Apple-Cinnamon Shortcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p133

Source 

Baked Apple Fritters

There is nothing like fritters or muffins with a cup of coffee for a quick and delicious breakfast.

This recipe for Baked Apple Fritters comes from the kitchens of Gold Metal Flour . . . check out their website for more delicious recipes.

Ingredients:

• 1-1/2 cups Gold Medal® all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 6 tablespoons cold butter
• 1 large egg
• 1/2 teaspoon vanilla
• 1 (6 ounce) container Yoplait very vanilla yogurt
• 1 cup chopped apple (about 1 large apple)
• 1/2 cup shredded apple (about 1 small apple)
• 2 cups powdered sugar
• 1/3 cup apple cider

Directions:

Preheat oven to 350°F. 

Using non-stick cooking spray, lightly spray two mini muffin pans.

Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. 

Using a pastry blender or two knives, cut in the butter until coarse crumbs form.

Whisk together the egg, vanilla and yogurt in a small bowl. 

Combine the yogurt mixture and flour mixture and until well mixed. 

Fold in apples.

Place batter in each muffin cup, a few teaspoons at a time . 

Bake 15 minutes or until they just start to brown.

Remove from the oven and turn the oven broiler on high. 

Transfer the fritters to the cookie sheets lined with parchment paper.

Whisk together 1 cup powdered sugar and 4 tablespoons apple cider in a small bowl. The glaze should be very thin. 

Brush the glaze over each fritter, letting it drip down the sides. 

Return the fritters to the oven . . . broil for 2-4 minutes until the glaze starts to caramelize the tops of each fritter. 

Rotate the baking sheets every minute so they don’t blacken and burn.

Remove fritters from the oven. 

Whisk remaining powdered sugar and apple cider into leftover glaze until it’s smooth and thick . . . brush glaze evenly over broiled fritters. 

Let glaze harden on cookie sheets until set . . . about 15 minutes.


Notes:

Store in the refrigerator. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.

Servings: 48 fritters

Prep Time: 25 minutes

Baking Time: 20 minutes

Total Time (start to finish): 45 minutes


Source