Supper was GREAT!

Just wanted to also share a new recipe I fixed last night for supper. I have gotten my money's worth out of this month's Paula Deen Magazine. I tried her Irish Stew....it was TOO good.

Here's Paula's Irish Stew

3 lbs. stew meat (I used a little under)

5 c. peeled, chopped potatoes

2 (14.5 oz) cans stewed tomatoes

4 cloves of garlic, minced (by all means by the jarred garlic already minced!)

1 large onion, chopped

1 tsp. salt

1 tsp. pepper

In large Dutch oven (this just means a big pot with a lid to me!!!), combine meat and water to cover. Bring to a boil over medium high heat. Add potatoes, tomatoes, garlic, and onion; reduce heat to a medium low and simmer for about 2 1/2 hours until meat and veggies are done. Stir in salt and pepper and serve. (Stir in the salt and pepper at the end or else your taters will absorb all the salt!).

*** Of course, I can't ever follow a recipe to the line so I added about 3 peeled, chopped carrots. I love cooked carrots, but in a stew they almost made it too sweet. So add them if you want, I don't care!

Paula's Raw Apple Cake - This cake is GOOD. You don't really need the caramel glaze...just powdered sugar on the top would be good.

2 c. sugar

1 1/2 c. vegetable oil

4 large eggs

1 tsp. vanilla extract

2 1/2 c. all purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon

1 tsp. salt

3 c. peeled and chopped apples

1 c. chopped pecans

Preheat oven to 350. Grease and flour a 12 c. fluted pan (I used a big bundt pan).

In a large bowl beat sugar and oil until creamy. Add eggs one at the time and your vanilla. Beat until smooth.

In a medium bowl, combine flour, baking powder, cinnamon, salt, and sift together. Add to the sugar mixture beating until combined. Stir in pecans and apples.

Bake for 1 hour to 1 hour and 10 minutes (until toothpick comes out clean in the center). Let cool in the pan for 10 minutes and then cool completely on a wire rack. Spoon over warm caramel glaze.

Caramel Glaze

1 1/2 c. firmy packed brown sugar

1/2 c. butter

1/2 c. chopped pecans

3 tsps. milk

Combine in a small saucepan. Bring to a boil and cook until temp. reached 234. Spoon over cooled cake.

*** I made this on a cloudy day, so it was sticky....make it on a sunshiny day and it will be great! The cake was even better this morning for breakfast! LOL!!! Enjoy!