Sausage and Rosemary Strata

Have you gotten company coming and their spending the night and you want a relaxing breakfast in the morning? Then this is the recipe for you! This recipe was given to me by my daughter, Kim and highly recommended.

SAUSAGE & ROSEMARY STRATA

Ingredients:
1 pound of breakfast sausage
8 large eggs
1 Cup water
6 Cups cubes (1/2 inch) Roasted Garlic Bread
1 T chopped fresh rosemary
1 Cup shredded Cheddar Cheese
Cooking Spray

Preheat oven to 350 degrees. Coat 8 individual ramekins or an 8x8 inch baking dish with cooking spray. Saute the sausage until cooked through ,breaking it up and then set aside.

In a large bowl combine eggs and water and whisk until blended. Add the bread cubes, sausage, rosemary and cheese and mix together. Let the mix stand for 10 minutes.

Pour into the prepared dishes and set in the oven. Bake for 25 to 40 minutes or until the mixture is completely set. Remove from the oven and let cool 5 minutes and turn out onto a plate or serve family style.


I like to top the strata with chopped green onion. If your family doesn't want sausage you could use Ham. Of course you could always add more cheese on top...Enjoy!

Dustye

Summer Corn, Tomato and Avocado Salad

Well summer is almost over, but here in California we still can get good corn on the cob. We eat a lot of corn all summer since it's such a versatile vegetable. We barbecue it on the cob, use in a great variety of soups, but I really love it in salad. So here is a recipe that's easy, tasty and fun to add to an outdoor dinner party.

SUMMER CORN, TOMATO AND AVOCADO SALAD

THE SALAD:

6 ears of corn with the kernels removed
4 cups of grape tomatoes sliced in half
1 1/2 pound mozzarella cubed
3 medium avocados, diced


SALAD DRESSING:

2 Cups packed fresh cilantro
3/4 Cup Olive Oil
4 T. fresh lime juice
2 t. finely grated lime juice
1 1/2 T. sugar
Salt and pepper to taste


Add all the dressing ingredients in a blender and process until smooth. Combine all the salad ingredients in a large bowl and toss with the dressing. Let is set for several hours in the frig before serving so all the flavors come together.

I'm so blessed to have such a great family and friends to share my cooking with. It really brings me such joy. This is simple, easy and your guests will love it. This salad is great with a barbecue and we all still have time before our cold weather arrives. I hope that you give it try. Enjoy!


Dustye

Trifle Fruit Salad

Well I don't know about you, but it's still hot here. I'm trying to remember all the recipes I have that would be nice and cool. I pulled out of the recipe box and thought, this is just the thing. So this is for all my friends and family on the East Coast and in the South and I can't forget my friends in the North...I hope this is cool and refreshing for you...



TRIFLE FRUIT SALAD


This is a dazzling combination of fruits and yummy flavors. This is what you need:



2 Cups of 1 inch chunks of fresh pineapple, in a pinch use one 20 oz. can of pineapple chunks, drained
2 Cups halved fresh strawberries
2 Cups fresh blueberries or frozen if necessary
2 Cups of green seedless grapes
1 4 oz. serving size package of instant banana cream pudding mix
1 1/4 Cup milk
1/2 Cup sour cream
1 8 oz. can crushed pineapple
( a few leaves saved from the fresh pineapple )



In a 2 quart clear glass bowl, layer the pineapple chunks, strawberries, blueberries and grapes and set this aside.


Next in a medium bowl whisk together dry pudding mix, the milk, and sour cream. (I have used soft cream cheese instead of the sour cream before and it was also really good). Stir in the crushed pineapple, juice and all. Pour over the layered fruit. Cover and chill for a least 2 hours. I make this in the morning and serve it with dinner or for dessert. It looks real nice to serve a few pineapple leaves with each serving. It makes about 10 to 12 serving just depending on the size of the serving.


I believe this is an old recipe of my mom's and I think that she changed it up a bit. Maybe you've had it before and you remember how refreshing this is on a hot day.


Well hang in there friends and family the heat will be gone someday and I'll be putting hearty soups and candy and cookies recipes for the fall in my blog.





Enjoy!

Dustye

The End of My Adventure

Well here is "Nana Trish" and I at my cousin Brenda house in Lexington, S.C. It was a crazy 16 days trip but some of the joys was the time I got to spend with Brenda, a new friend Trish and old friends Rodney and Cheryl from Texas.

I got to spend two afternoons with Trish and share lunch and great stories and our love of the Lord. I got to meet, as they say in the south, her "heart" her lovely granddaughter Avery. I'm here to tell you folks, she is a special one. I have 9 grandchildren but if think I have to adopted another one. Avery would fit right in with my group. My cousin Brenda and Trish got along famously and have become fast friends. Each of them asking me how the other is doing. It's a wonderful thing to see. As I had said my cousin moved to South Carolina and knew no one but her realtor, but now she has a great friend in Trish. Bless them both.

When Rodney and Cheryl came to visit Brenda and I the four of us worked our tail off for two days straight. But when they left South Carolina for their own adventure in the south, they left us with furniture put together, pictures on the wall, the garage organized and so far ahead of the moving in curve, it was time to travel and see some of the countryside. They also left us with the greatest memories of belly laughter, hour after hour. Trust me we worked hard but we laughed harded.

We had a super day in Charleston and you've got to love the that town. The beauty of the town and country side is phenomenal. We were surrounded by such beauty and grace and over flowing with history. We took a wonderful carriage ride and our host explained the history of the town to where you felt like you were right there.

I highly recommend a trip to Charleston and next year when I go, I want to see some of the plantations and Fort Sumter. Two years ago when Brenda and I visited the South and she fell in love with it, we went to a plantation and we both loved the wonderful experience. It was so great to see all the great older homes and buildings and hear the history.

After 16 days and nine states, my cousin Brenda drove me to Charlotte, N.C. to fly out and she said that she would come in with me to see my off. I said no drop me off at the curb and I'll go in. A quick kiss on the cheek and I was out of there. I thought she might think it strange but I felt a hugh bawling blubber coming on and could just see myself going through security and walking to my gate with streaks of mascara all over my face. So even though I knew I would miss her terrible I rushed out of the car. Miss her terrible I do, but I'm so proud of her and the new life she is starting. God bless you Brenda and know that the Lord is watching over you everyday even if you don't realize it. I love you girl...

Dustye

You just never too old for an adventure!

Well my cousin Brenda, the bravest woman I know, decided that she had enough of California and trying to work for old Arnie. He kept cutting her working days and wanting to give her IOU's instead of wages, so she sold her house, retired early and moved to the South without knowing a living sole, except her realtor!

Well if you know me, I'm like my Papa Johnson's old dog, always ready for a trip! So we left California last Saturday afternoon and proceeded to drive over 2,800 miles, through 8 states and well, here we are! Pretty tired and everyday is a new learning experience.

Had lunch with one of my favorite blogging buddies today and Nana Trish is a true love! That in it self was so wonderful because we make friends out in Cyberspace and then to have the honor to meet her really touched my heart. She brought precious Avery her granddaughter with her, and we all laughed our selves silly.

If I believed in past lives, I would say were sisters. We live in similar houses, have the same style wallet! She brought me a beautiful purse to remind me of the state and a wonderful house warming gift for my cousin Brenda. We're so appreciative and then she bought our lunch too. Not to worry we are going to try to visit her hometown this weekend and I get to buy her lunch.

I'll be sending pictures when I can find my camera cord! My cousin and I are having such a great time together, finding new stores and getting lost everyday. Thanks goodness for Garmin!

I too love the south with all it's beauty and gracious people and will truly miss it when I leave. If you ever have a chance to come....don't hesitate!

Dustye

My Memorial Day

I had the most blessed Memorial Day and I want to share my experience with you, I hope that you don't mind. My brother Steve and I lost our father, Quinton on October 27, 2008. We know that was the best day of his new life when he joined our LORD and SAVIOR in Heaven. Even though his death hurt us deeply, we're so glad that he was no longer suffering from the trappings of Alzheimer's.

Our stepmother gave our father's flag to my brother in remembrance of our father. Steve chose to have our father's flag flown in the cemetery where he's buried today. My brother, our spouses, our stepmother (who will soon be ninety) and I went to the " Memorial Day Observance" in Porterville, CA to honor of our father who fought for and so loved our country. My father's flag was the 1,075 flag to be standing in remembrance of the over one million fallen soldiers, who have fought and died for our country, the United States of America. We also found our Uncle Bobby's flag that was numbered 577.

I am forever changed because of that wonderful service yesterday. The taps that were played and the military fly over, still gives me chills. The song, "Sleep Solider Boy" brought tears to us all. I will never forget that some give all, and all give some. This family thanks all the military servicemen and servicewomen all around the world for the service they give this great country of ours. God Bless you all!

Scarface Pasta

SCARFACE PASTA

Well even though I'm on a diet and craving pasta like crazy, at least I can share a really good pasta dish with you! My family loves this dish and I hope you will too.

SCARFACE

8 oz. chicken breast, cut in bite size pieces
2 Cups of pasta ( I use Rigatoni ) or use your favorite
6 fresh large mushrooms sliced
2 cloves of fresh garlic
4 oz. of chicken broth
extra virgin olive oil
Chopped Italian parsley
2 Cups prepared Alfredo Sauce ~ or use the Bechamel Sauce recipe listed below

Saute chicken, mushrooms and garlic. Add the chicken broth and simmer until chicken is fully cooked. Now add the Alfredo sauce, heat and serve with your pasta. Garnish with the parsley.

Bechamel Sauce
4 T. Butter
3 T. all purpose flour
2 Cups milk
1/2 t. freshly grated nutmeg
Parmesan cheese

Melt the butter and the flour and stir until a paste. Add the milk and thicken. Add the nutmeg and Parmesan cheese. Check for flavor and add salt and pepper as needed.

I hope you give this a try for your dinner. It's a great dish when company is coming. Add a salad and great crusty French Bread. Enjoy!

Dustye

Sorry it's been so long friends!

I'm sorry I've been gone for so long friends, but things went a little crazy at year end. I lost my lovely father who was captured in Alzheimer's Disease for a long time and it happened on the same day that I was having surgery...but my beloved family and friends rallied around me, as only they can do, smoothed out all the wrinkles of my life. God bless them all. Thanks to all for the support.

On to one of my favorite subjects, food since I'm such a foodie...I just finished making this for dinner tonight and I thought since it's we still have winter hanging around, that you might like to make this for dinner one night. I'm making it with ham tonight. If you just give it a try I promise you are going to love it...almost a dessert!

BEST YAMS EVER!

3 Cups cooked, peeled and mashed yams ( 3 or 4 medium)
1/3 C soft butter
1 tsp vanilla
2 eggs
1 tsp cinnamon
2/3 C sugar ( I use Splenda)

Mix together like mashed potatoes. This will fit in a 9x13 pan with a thinner layer or an 8x8 with a thicker layer.

Toppings

1 C. brown sugar ( I use Splenda)
1/3 C soft butter
1/3 C flour
1 C Coconut
1 C chopped pecans

Mix together and crumble over the yams. Bake at 350 for 30 minutes.

Well need I say more...does this not sound like dessert! Give it a try. Enjoy!

Shrimp Enchiladas Verde

Okay, okay, your all right, I have been away much too long...no real excuse except that life just gets in my way. Even though I haven't written in a while, I have checked on you my friends. So since I heard that the salad I had left on the last blog has wilted beyond belief, how about a new recipe. This one is totally yummy for all you foodies out there and I think you going to love it!

SHRIMP ENCHILADAS VERDE
1 1/2 lbs. peeled cooked shrimp 21-25 count tails removed and diced
1 C frozen corn thawed
2 small cans chopped green chilies undrained
2 C canned green enchilada sauce or green salsa divided
12 corn tortillas
1 15z. can refried beans
1 C shredded cheese, mexican style
1 C chopped fresh cilantro
1 lime into wedges

Oven should be set 425 degrees. Spray pam on a 13 x 9 glass baking dish. Combine shrimp, corn, chilies and 1/2 cup of enchilada or green salsa and put in microwave oven for 2 1/2 minutes.

Spread 1/4 cup of sauce in baking dish. Top with 6 corn tortillas. Spread the refried beans evenly over the tortillas. Top with shrimp mixture and then add 6 more tortillas. Pour the remaining shrimp mix over the tortillas and cover the dish with foil.

Bake the enchiladas until it begins to bubble around 20 minutes. Remove the foil and spread the cheese on top. Continue baking until heated through and cheese is all melted about 5 minutes. Top with as much cilantro as you want and serve it with the limes wedges.

This is really yummy and your family and guests will really it. This is different and new and definitely a keeper. My family just loves it. Add a salad and fresh fruit! Enjoy!

Strawberry Salad

Well I guess I should have published this yummy salad at the beginning of the summer instead of the end but I just made this salad for my granddaughter's 16th Birthday party at her request and I also wanted to share this with you. This is another salad that came from a friend to a friend. That's what we do...share the good stuff and I hope that you like it too.

Strawberry Salad

Chopped washed Romain Lettuce
Sliced strawberries
1 package of sliced almonds caramelized with sugar and in a frying pan
1/4 thinly sliced red onion.

Dressing:
2 C mayonnaise
2/3 C sugar - I use Splenda
1/3 C light or regular cream
1/c red wine vinegar
2 T. poppy seeds
3 T. strawberry jam

If you would like to exchange raspberry's in this salad use raspberry vinegar in the dressing. Toss the Romain, strawberry's, red onion and almonds with the dressing right before serving. There is enough salad dressing for several salads. This salad is so refreshing you, your family and friends will love to serve this. Enjoy!

Mandarin Orange Salad

Since I'm making this wonderful salad for our Sunday super tonight, I thought that I would hop onto the computer and share it with you also. This salad came from my daughter who is a great cook and luckily for me she will also share her recipes. Here in the family we call this the "Batty Salad", because that is her husbands Family name and her wonderful mother-in-law shared this salad with her! That's how the all those recipes goes around and around...

MANDARIN ORANGE SALAD

Large head of Romain Lettuce, washed and cut
4 green onions, sliced thin
1 can Mandarin Oranges, drained
1/3 C of sugar...I use Splenda
1 t. salt
1 t. celery seed
1 t. dry mustard
1/2 C apple cider vinegar
1 C Canola Oil
1 C sliced almonds, toasted

Mix the dressing and Chill. Just before eating mix the lettuce, onions, almonds and Mandarin oranges and add your dressing.

This salad is so great, every time I make it for someone that hasn't had it, they want the recipe and I wanted to share it with you, my new friends. Enjoy!

Another Tomato Recipe

Well I picked more fresh tomatoes today and I'm going to deliver some tomorrow to family and friends. Today I have a recipe for you that would be great for a large crowd...I just love parties, don't you?

Tomato and Orzo Salad

12 to 14 ears corn
1/2 C Olive Oil, extra-virgin
4 C cooked orzo pasta
1 1/2 lb. cherry tomatoes, halved
1 finely chopped red onion
1 C basil leaves, thinly sliced
Sea Salt, pepper and cayenne pepper to taste

Shuck your corn and scrape the kernels. In a large skillet heat 1 T. of olive oil and add the corn. Cook stirring occasionally until slightly charred, you know golden. Transfer to a large bowl to cool, and then stir in the orzo, onion, basil and tomatoes.

In a small bowl whisk together your dressing which is the remaining olive oil, vinegar and salt, pepper and cayenne. Pour over the corn salad and toss. Refrigerate to blend all the flavors.

Now this makes a big salad, which for me is great with large gatherings. You can cut this recipe down to any size you want. I always forget that I'm usually cooking for two during the week and then the frig gets full!

How can anyone pass up the great flavors of homegrown tomatoes, onions and corn on the Cob. Enjoy!

Home Grown Tomatoes

Hi everyone as you can see from the pictures above, my tomato crop is abundant. So I'll be sending several recipes out this week using them. I really like this recipe and it's great for summer when you have this wonderful home grown flavor...

FRESH TOMATO PIE

1 unbaked pie crust
2 C. shredded mozzarella, divided
3 to 4 C medium sized tomato, thinly sliced - let set in an strainer until ready to use
1/2 white onion, sliced in rings
1/2 C Caesar Salad Dressing
1 t. dried basil
Parmesan cheese
salt and pepper to taste

Heat the oven to 400 degrees. Bake the pie crust 10-12 minutes or until slightly golden. Cool.
Reduce the oven temp. to 350 degrees. Sprinkle 3/4 C of the mozzarella cheese on bottom of cooled pie crust. Arrange the tomato slices and then add onion slices evenly over the tomatoes.

Combine salad dressing, and remaining mozzarella cheese, basil, salt and pepper in a small bowl, mix and then spoon over the tomato and onions. Add a light coat of Parmesan cheese over the whole pie.


Bake 40 minutes until bubbly and golden brown.

We really like this pie in the summer time and I hope that you get a chance to make this for your family. Enjoy!

"Share The Love" Award

I want to take opportunity to thank my dearest friend Chris from Knitting Mania who so graciously bestowed this award to me...she is a darling girl that has been a gift from GOD just for me! But I am willing to share her with others!!!

I want to pass this 'Sharing the Love' Award on to a very special young lady that I have only had the pleasure of meeting once, about ten or more years ago, but I still continue to hear so many wonderful things about. Her name is Jenna and her blog address is on my sidebar as; turning bright in the sea. I visit her site often, as she is on one of the greatest adventures of her life.

She is so spirit filled with the Heavenly Father and walks daily with the Lord, that reading her blog just lifts me up. Jenna this award is for you to pass on and share this with a loved one that make you smile and touches your heart, as you do mine. GOD bless you and keep you safe.

Potato Sausage Soup

Hi everyone I'm back from visiting and caring for my brother in Ojai, Ca and he is mending and doing well. Thank you all for your prayers for my brother and sister-in-law. The weather was great and cool there and one day my Aunt Perk and I slipped off to the beach for fried calamari and oysters. Nothing but nothing beats fresh fish!

I wanted to give you a recipe that goes with cool weather, Chris will love this, so I'm sending along my Potato Sausage Soup. This is so easy and simple and really great for a week night supper. It's very similar to the Olive Garden's famous Toscana soup. Give it a try...simply delicious.

Ingredients are:
5 sweet Italian sausage links
5 slices of bacon, cut into pieces
5 medium baking potatoes, cut into large cubes
1 Cup diced white onions
2 large cloves of minced garlic
1 and 1/2 boxes of chicken stock
1 Cup heavy cream
3 Cups fresh spinach
salt and pepper to taste

Remove the sausage from the casing and brown in a skillet breaking it up until cooked through.
Place the onions and bacon in a large saucepan and cook until the onions are tender. Add the garlic and cook 1 minute longer. Add the chicken broth and potatoes and simmer for 15 minutes. Add the sausage, spinach, cream and continue to simmer another 10 to 15 minutes.

Add some crusty french bread and voila there is your simply Italian dinner! Enjoy!

Missing in Action

Hi to all my friends in blogdom! Just a short note to let you know that I will be out of touch for the next week as I am going to Ojai, CA to spend some time with my brother who is having knee surgery on Monday.

I would make me so happy if you would lift my Brother Steve and his lovely wife Jan up in prayer at this time. Not only is my brother going to be out of commission for awhile, but my sister-in-law is having trouble with her one remaining kidney. I know without a doubt that prayer works in our daily life, so please keep them in your thoughts and prayers.

It is such a comfort to drop the tangles of life into God's hands and leave them there.

Cast your cares on the LORD and he will sustain you...

Psalm 55:22


Bless you all,

3 Bean Salad

Hey everyone I'm sorry for being away for so long but I have a request from my daughter Jennifer, in fact she has asked several times...for my Bean Salad recipe and I'm finally getting to it. It's easy and switched up from a box mix to just try to make it a little lighter. So here is my version. This is for you Jen...I'm so happy you enjoyed it!

3 BEAN SALAD
2 cans of green beans
1 can of kidney beans
1 can garbanzo beans
1/2 Cup chopped red onion
1/2 Cup chopped red bell pepper

1 packet of Good Seasoning Italian Salad Dressing

1/4 Cup apple cider vinegar
3/4 Cup water
1/4 Cup Canola Oil
Sugar or artificial sweetener (if you want your dressing sweetened)

Drain and rinse the canned beans. Add your chopped vegetables and set aside. In a separate bowl add the seasoning mix and the remaining ingredients for the dressing. Add 1 teaspoon of sugar or artificial sweetener at a time, to sweeten the dressing if you would like. I sweeten my dressing to cut the vinegar sometimes. It's an individual thing...so give it a try. ENJOY!

Tag I'm It !!!

I have been tagged by Chris at Knitting Mania and Trish at Nana's living the Dream at the same time, and I'm very late in answering. So this is going to tell all my crazy secrets...so here we go!

1. What was I doing 10 years ago? Let's see that would be 1998! I was hip deep in medical transcription...crazy job but I learned a lot. It consumed me though and I really didn't have much of a life so I got out of that. Picture this; typing in my pj's with my bunny slippers on. Truth! All day...

2. My favorite snacks? Anything in the sugar group! Pie is of course first...cake is running in second, fudge is third...and being healthy...homemade hummus and black pepper potato chips!!! Yum...

3. 5 things on my to do list? Paint front porch rail, paint the guest bathroom, paint the kitchen cabinets, clean out the flowers beds in the backyard and replant with pretty stuff! Where are you In A Garden.

4. Things I would do if I were a billionaire? Well my husband says for me never to play the lottery because he says that I will give it all away and he is pretty much right. I just want to share! But I would love a home in the mountains and a home on the beach, and just travel and travel. And all our children and grandbabies would be set too!

5. What are 5 jobs that I have had? Bookkeeper, audit analyst, medical transcriptionist, dental assistant, secretary and telephone operator right out of high school.

6. What 5 bad habits do I have? Who me!!! Okay it does slip out, but sometimes, not often, I swear...I don't want to but it sneaks out. I like to shop too much ( husband agrees ). Can't say no enough. I can't always forgive myself. I think maybe one bad habit is that I interfere in my children's lives too much...but I'm not too sure about that. Just don't ask them though...

7. Here is 5 places that I've lived. Porterville, CA. Fresno, CA. Ventura, CA. Bakersfield, CA. Visalia, CA. Yeah I really get around!

8. What are 5 random things that people wouldn't know about me: I got 9 stitches over my right eye surfing no less! I love fishing. I hate doing dishes. I would like to pierce my right ear at the top and get a little diamond! I am terribly soft hearted.


9. What are 5 cd's that I would love to have on a desert island? Misty Edwards, Jordan Sparks, Josh Grobin, Carrie Underwood and Keith Urban.

10. People I want to get to know better: I want to get to know my darling friend Chris more and my cousin Brenda, my sister-in-law Jan and my daughters Kim and Jennifer. I enjoying visiting with my new friends in blogdom Nanatrish from Nana's Living the dream and Cindy from In a Garden.

Daddy's No Knead Regrigerator Rolls

Sorry everybody that I have been MIA from blogdom but I am back now. You know how things just pile up sometime...well I had a little "daddy blues", (that's what I call it). You see my dad is in a wonderful home in Kingsburg, California and the home is for Alzheimer's patients. He is the one guy there and 5 other ladies that he calls "shug", short for sugar! He is stage 3 and really he is doing pretty well right now. Dad doesn't always make sense when we're visiting but sometimes...there's that little spark in his eye and he knows who I am. Yesterday was his 85 Birthday and this visit we just couldn't connect. As hard as it is, I just thank GOD for days we did connect and giggled and laughed.

This blog is for him and the recipe I'm giving you was his. With his great big, strong, hard working hands he made the most wonderful bread you could ever have. And he also gave the best hugs with those great big hands!!!

2 packages active dry yeast
2 C water - warm 110 degrees
1/2 C sugar
2 t. salt
6 1/2 to 7 C sifted flour
1 egg
1/4 C soft Crisco shortening

In a mixing bowl dissolve the yeast in water and add sugar, salt and about half of the flour. Beat throughly for about 2 minutes. Add the egg and shortening. Gradually beat in the remaining flour until smooth. Cover with a damp kitchen cloth and place in the refrigerator. Punch the dough down occasionally as the dough rises even in the frig. About 2 hours before baking, cut off an amount needed for your rolls and return the remaining dough to the frig. Shape the dough into rolls and place on a greased baking sheet. Cover and let rise ( 1 1/2 to 2 hours). Heat the oven to 400 degrees and bake for 12 - 15 minutes.

The rolls can be formed into dinner buns, crescent rolls or cloverleaf rolls.

To me these rolls are very special and I truly hope that you enjoy Daddy's bread.

Apple Chocolate Cake

Well it's been fun sharing some family recipes with you all. I've had some new visitors to my kitchen and it spurs me on to add more great meals that I can share. This recipe that I'm adding today is from my "Aunt Pearl." She was such a love and would have really gotten a kick out sharing this across the Internet with so many different people...

APPLE CHOCOLATE CAKE


2 cubes butter or 1 Cup margarine
2 Cups sugar
3 eggs
1/2 Cup water
1 T. vanilla
Beat until fluffy

2 1/2 Cups flour
1 t. soda
1 T. cinnamon
1 t. cloves
2 T. Cocoa
Mix until well blended and add to the wet ingredients.

Fold in : 2 Cups grated apples ( red delicious )
1 Cup chopped walnuts
1 Cup chocolate chips

Add spray pam to your bundt pan and the batter. Cook at 325 degrees for 50 to 60 minutes. Toothpick test.

I have served this cake for dessert and at brunches. It need no icing. All the different flavors make a very special cake that I hope you, your friends and family enjoy!