From appetizer to dessert, new recipes to try

I have had so many people send me recipes in the past couple of weeks and it makes me so happy and excited. It is fun to see what new recipes people are trying or have found to try. There is no theme for today, just a variety of recipes from appetizer to dessert. Have fun trying these new recipes, as I know I will.

Apple Nachos

These apple nachos are a huge hit for everyone and are super easy to make.

2 large Granny Smith apples

1/4 cup almond butter

1/4 cup extra dark chocolate chips, melted

1/4 cup shredded raw coconut

roasted nuts of your choice

Slice unpeeled apples into thin slices and place on a serving plate or tray. Place almond butter and melted chocolate chips in their own zip-top bag and snip one corner. Drizzle butter and chocolate over all; sprinkle coconut and nuts on top. Serve immediately.

Broccoli Salad

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

1/2 teaspoon salt

1/2 pound bacon, fried and crumbled

1 cup shredded cheddar cheese

Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing. Add the dressing to the broccoli and cauliflower mix, stirring to coat the vegetables evenly. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.

The next recipe originally came from Ree Drummond, The Pioneer Woman, and is one of her feature recipes from her Food Network television show.

Salisbury Steak Meatballs

Just like the Salisbury steak we all know and love ... but in meatball form.

2 pounds ground beef

3/4 cups seasoned breadcrumbs

1/4 cups brown mustard

1/4 cups ketchup

1 teaspoon powdered beef base or crumbled beef bouillon cubes

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1 half stick (1/4 cup) salted butter

1 large onion, halved and sliced

2 1/2 cups beef broth

1 tablespoon Worcestershire sauce

1 tablespoon ketchup

2 tablespoons cornstarch mixed with a little beef broth to make a thin paste

1 teaspoon Kitchen Bouquet, (optional)

1 pound egg noodles, cooked al dente and drained

Minced fresh parsley

To make the meatballs, combine the first eight ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate. Heat a large skillet or Dutch oven over medium heat, and then add 2 tablespoons of butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs. In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix 1/2 cup of beef broth with the cornstarch. Add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.

Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with minced parsley.

Crispy Baked Asparagus Fries

1 pound fresh asparagus, trimmed

1/2 cup flour

2 eggs, lightly beaten

3/4 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, Parmesan, salt and pepper. Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.

Old Fashioned Dump Cake

1 (20 ounce) can crushed pineapple with juice, undrained

1 can cherry pie filling, or other flavor

1 package yellow cake mix

1 cup chopped pecans or walnuts

1/2 cup (1 stick) butter or margarine

Preheat oven to 350 degrees. Grease a 13x 9 pan. Dump in the can of pineapple with juice into pan. Then add the pie filling. Spread evenly. Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with butter. Bake for 50 minutes or until top is lightly browned. Serve it warm or at room temperature.

Brown Sugar Caramel Pound Cake

1 1/2 cups butter, softened

2 cups light brown sugar, packed

1 cup granulated sugar

5 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup whole milk

1 (8 ounce) bag toffee chips

1 cup pecans, chopped

For the caramel drizzle:

1 (14 ounce) can sweetened condensed milk

1 cup brown sugar

2 tablespoons butter

1/2 teaspoon vanilla extract

Preheat oven to 325 degrees and spray a 12 cup Bundt pan with cooking spray and dust with flour. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee bits and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle:

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and simmer low for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. Make sure you drizzle the caramel while it's still hot. When cooled the caramel does somewhat harden.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.