Apple Stressuel Bread

Bread:
Makes 1 loaf
1/2 cup unsalted butter, softened
2/3 cup firmly packed light brown sugar, divided
1/3 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour, divided
2 teaspoons of baking powder
1/4 teaspoon salt
3/4 cup whole milk, room temperature
3 cups chopped gala apples, divided
1 teaspoon ground cinnamon
2 tablespoons unsalted butter melted

Glaze:
1/2 cup confectioners sugar
2-ounce cream cheese softened
1 tablespoon milk

   You first preheat the oven to 350 and spray a 9x5 a loaf pan with cooking spray. So for the bread, you beat together with a mixer the first three ingredients except for the brown sugar you do only 1/3 cup until light and fluffy for 3 to 4 min stopping to scrape the sides of the bowl. Then you add the eggs one at a time then add vanilla.

   In a medium bowl, you whisk together 2 cups of flour, baking powder, and salt then you gradually add the flour mixture to the butter mixture alternating with the milk beginning with flour mixture and ending with the flour mixture beating until just combined. You then fold 2 cups apples.

  In a small bowl, you stir together cinnamon and the remaining 1/3 cup of brown sugar. You divide half of the cinnamon mixture in half. Your pour half the batter in the prepared pan and half of the cinnamon mixture then pour the rest of the batter over the cinnamon mixture and top with the reaming 1 cup of apples.

Next, you will need to add the melted butter and the remaining cup of flour to the remaining cinnamon mixture stirring with a fork until crumbly and sprinkle the streusel over the loaf and you bake for 50 to 60 min until a wooden pick is inserted in the center and comes out clean. Let cool for 15 min. ( A hint I always bake for the lowest time so that it doesn't get too done. If it still not done at the lowest you can always add a little more time like  1 min or 2 or bake it in the middle of the number.)

The glaze: in a medium bowl beat the sugar and the cream cheese with a mixture at medium-high speed until well combined then stir in milk. Drizzle the glaze on top. Enjoy. This recipe is found in Paula Deen's magazine September 2018 on page 40.

Chicken, corn,and zucchni Alfredo

Ingredients:
5 tablespoons  unsalted butter divided
1 medium zucchini diced
1/ 1/2 cups fresh corn kernels
2 teaspoon kosher salt  divided
3 cloves of garlic
2 cups heavy whipping cream or whole milk
1 cup parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 cups of shredded rotisserie chicken
1/2 (16-ounce) box penne pasta ( I used mini penne pasta) cooked according to package directions

In a large skillet, you heat 1 tablespoon of butter over medium-high heat and u add the zucchini, corn and 1 teaspoon of salt and cook until tender about 5 min stir occasionally. Then you add garlic let cook for 1 min until fragrant and then you remove from the skillet.

Next, you melt the remaining 4 tablespoons of butter in the skillet over medium heat stir in cream or milk, cheese, peppers, and the remaining salt. Then you reduce the heat to medium-low for 5 min until thicken stir frequently. You finally stir in the vegetables and the chicken and pasta and cook for 2 min until heated through. Garnish with parsley if desired. This recipe is found in Paula Deen's Magazine page 21 in July/August 2018