loaded mashed potato casserole*

Today was a great day. The sun actually came out, I had to turn my air conditioner on in the car, and I bought my first mini muffin tin. I am throwing my little sister a baby shower at the end of May and I have got some great ideas, which include some mini cupcakes (key lime and cookies & cream), nutella cream chocolate tarts, and chocolate lollipops (my sister's request). She is due on June 26th and she is having a little boy. I am so excited to be an aunt! Well, I am already an aunt but this will be my first niece/nephew on my side of the family!

Today was also a great day because I spent much time looking through food blogs. I think I have a food blog addiction. I was looking for a new dessert recipe to make for work. Then I came home and searched through food blogs for the perfect mini cupcakes for Shea's baby shower. If you have any fun food blogs that you like to look at, please share them with me! I am always looking for great food blogs to browse in my spare time :).

So when the boys were out building onto our deck this weekend, I made this yummy casserole to go with my chicken pillows. This stuff is pretty tasty. If you liked loaded baked potatoes, you will love this! It's so creamy, cheesy, and best of all bacony!

Loaded Mashed Potato Casserole
Source: slightly adapted from Wendy and Gooseberry Patch and as seen on The Girl Who Ate Everything

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Serves 12 people.


chicken pillows*

Evidently these little guys are a Utah favorite. However, I never heard of them until I made them on Saturday. I must not get out much. I found these on a blog and it is one of my best finds to date. These chicken pillows are AMAZING!!

My hubby and father-in-law worked on our deck on Saturday, so I needed to make them a yummy and filling lunch for all of their hard work. I served these delicious bundles of joy with some loaded mashed potato casserole (recipe coming soon) and roasted green beans.

Chicken Pillows
recipe seen on The Girl Who Ate Everything

Mix together with mixer (or by hand if your cream cheese is soft enough):
8 ounces cream cheese, softened
½ cup sour cream

Stir in:
½ teaspoon salt
¼ teaspoon pepper
1 ½ Tablespoons dried chives
1 ½ Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)

Assemble Pillows:
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)

1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix

Preheat oven to 350 degrees.

Using a hand mixer, beat cream cheese and sour cream until well combined. You can do this by hand if your cream cheese is soft enough. Stir in salt, pepper, onion, chives, and diced chicken.

Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.

Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off.

Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.

Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

These things are like heaven. I love the mixture in the middle. It has so much flavor and boy are they filling! I made 8 of them because I thought they would be kind of small. No way Jose, these things are very big! I ate two and seriously thought I was going to explode. So if you have been living in a hole like me and haven't tried this Utah tradition of a food, you better try it because they are pretty darn good!


carrot cake cheesecake bars*

Happy belated Easter! Most bloggers post their holiday recipes before the holiday. I, on the other hand, blog after. There is no rhyme or reason for it, except that I don't make my holiday recipes before the holiday. I need to work on being someone that makes things to lead up to the holiday, not just the day of. Another goal to add to my long list.

Easter. Easter is one of those holidays that really is only fun if you have kids. Do you want to know what I did on my Easter morning? Put these cute little stepping stones in front of our deck stairway.

We are quite the celebrators at the Cundy household. This weekend my husband and father-in-law slaved away and expanded our tiny deck into a big beautiful masterpiece! I will post pictures when it is completed. This weekend, if it actually doesn't rain for a couple of days, Landon and I are planning on staining the deck. Cross my fingers!

I made these carrot cake cheesecake bars for dessert after my mother-in-laws delicious Easter feast. I really really liked them. Awhile back I made this carrot cake cheesecake, and I liked this bars a million times better. They are the perfect amount of cinnamony carrot cake to cheesecake ratio. Although both my husband and my head cook, Karen, thought the cheesecake was a thick dollop of frosting and scraped it right off! What a shame!

Carrot Cake Cheesecake Bars
adapted from Sandra Lee's Red Velvet Cheesecake Bars, as seen on Sweet Treats and More

For the Carrot Cake Bar:
1 box Betty Crocker Carrot Cake Mix
1 egg
1 stick butter, soft

Preheat oven to 350 degrees

Beat the cake mix, egg, and butter until it turns into a thick dough.

Press dough into a greased 9 x 13 inch pan.

Set aside while you make the cheesecake layer.

Cheesecake Layer:
16 oz. cream cheese, soft
1/2 cup sugar
2 eggs
1 tsp vanilla

1.  In a medium sized bowl beat the cream cheese until smooth.  Add sugar, eggs, and vanilla and continue beating until creamy and smooth.

2. Pour the cheesecake layer over the carrot cake bar in the pan.

Bake for 30-40 minutes or until the edges start to pull away from the pan.  Let cool completely. 

3. Cut into squares and top each square with a dollop of Betty Crocker's Rich and Creamy Cream Cheese Frosting.  I just colored some frosting and put it in a piping bag and made these cute little flowers. Seemed much more fitting for the holiday :).

Even though it's too late to make this for Easter, it is the perfect Spring dessert - flowers and all!


ice cream cake revisited*

Have I ever mentioned that I am a food addict??? I am. The first step is admitting I have a problem - and world I HAVE A PROBLEM!! Especially with ice cream. I will literally be watching TV at night with my husband and something funny will happen on a show and Landon will laugh and I'll look over and say "what"?? He is always so amazed at how I will be looking right at the TV but miss as much as I do when it comes to what is going on. The reason? Ice cream. I am thinking about ice cream. This is no lie nor exaggeration. The minute we are done eating dinner my brain goes on ice cream mode. It's a serious problem and if you have any sort of solution/idea of how to solve it please - don't hesitate to let me know.

Now on this note about ice cream, remember this cookies 'n cream ice cream cake?? We have improved on this recipe and now we make it all the time, and in about 20 minutes flat (if our chocolate cake is already baked and cooled that is). Remember the issue I had with the crust being hard as a rock and cracking? Well, I took the suggestion that someone gave me (who were you by the way?? I cannot think of who told me this for the life of me!!) to use cream cheese with the Oreos instead of butter. This was the best solution I could have never thought of! The crust was miraculously soft and SO AMAZINGLY YUMMY!

Here are some updated pictures of officially my new favorite cake as of now!

Easter ice cream cake anyone??? CUTE!

Volcano cake for my staff Jordan's birthday
(this cake actually has no cake - only ice cream and hot fudge!!)
*Notice the lack of cracking when it was cut into!!! WAHOO!

Jordan amazed by the volcano cake.

Mmmm...as you can probably see there is a piece of Oreo at the bottom. We lined the bottom of the ice cream cake with halves of Oreo's. An extra yummy surprise!

I beg and plead everyone to try this ice cream cake! With or without cake it is simply amazing! I am absolutely in love with our new Oreo crust and I am so thankful that someone told me about the cream cheese idea! Without it I probably wouldn't be making this cake on a weekly basis and loving it at the level that I do! So thank you and please everyone prepare this and enjoy!!


cinnamon sugar biscuit bites*

I totally forgot about this delicious and quick sweet treat until I was at the store the other day picking up some stuff for work. I was walking to the cash register when I saw a package from the bakery of monkey bread. I am pretty sure that stuff is made the same way as these little bites. I immediately went to the store the next day to pick up some biscuits. This recipe is super super easy and the husband actually liked them! I have been striking out lately when I have been trying to make him things, so I couldn't have been more thrilled!

Cinnamon Sugar Biscuit Bites

1 pkg. Texas Style Biscuits (don't get the flaky biscuits, they won't work as well)
1/4 cup melted butter or margarine
2 cups cinnamon sugar

Grease an 8x8 baking dish liberally (I didn't grease enough and they stuck to the bottom a bit). Preheat the oven to 350 degrees.

Cut the biscuits into fours and set them aside. Put the melted butter in a small bowl and the cinnamon sugar mixture in another small bowl.

Dunk the biscuits into the melted butter then immediately set them in the cinnamon sugar and coat all sides. Place sugarized (yes, sugarized :) biscuits in the baking dish. Keep dunking and coating the biscuit pieces until they are all gone and the baking dish is full.

Bake for 15-20 minutes, or until biscuits are firm to the touch and golden brown.

Now, try and not eat them all in one sitting. That is the only challenge in making this recipe! Good luck!


pumpkin chocolate chip bread*

I don't know about you, but I am always in the mood for a pumpkin chocolate chip cookie. No matter the situation, I am 100% ceratin that I would never turn one down. If I am so full that I am on the verge of losing my lunch (literally) I would at least take one to go.

My relationship with pumpkin is a very strange one. I absolutely despise pumpkin pie. I know that it may seem extreme, but I really do not like the stuff. Every Thanksgiving I tell myself that this year is the year. I try it for the thousandth time, and every time I have to force myself to not spit it out. It really is one of those things that I couldn't even make myself eat just to be nice. Why - you ask? The texture. That is the only reasoning I can think of.

However, pumpkin cookies, breads, muffins, and rolls I am completely in LOVE with. The spices that people put with pumpkin things (cinnamon, nutmeg, etc.) just make them unbelievable. That is if there are no hidden raisins in there. Not a raisin fan.

We made this bread for the kiddos a few months back for breakfast and loved it so much I put it on my 5 week cycle rotation. Sarah (my awesome Coordinator) had the brilliant idea to top this amazing bread with non other that some amazing semi sweet chocolate chips! I was so excited to hurry and bake our bread and let it cool so that I could try it and pray it tasted like a pumpkin chocolate chip cookie. Pretty darn close!! Let's just say I could eat the whole pan! (Oh, and we snuck some whole wheat flour in there, too. Shhh..don't tell.)

Pumpkin Chocolate Chip Bread
adapted from Cooks.com

2 c. all-purpose flour
1 1/2 c. whole wheat flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each nutmeg, cloves, cinnamon
1 1/2 c. each granulated sugar and packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs
1/2 c. chocolate chips
Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.

Mix dry ingredients with the oil and pumpkin, stirring until well combined.

Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans. Top batter with chocolate chips.

Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.

How could you not love this bread?? You could always mix the chocolate chips right into the batter, but I love them on top, too. Hey, I've got an idea. Do both! You can never have too many chocolate chips. And if you choose to do the 1/2 whole wheat flour idea, you can almost not even feel guilty about these little guys swimming around your batter!


chicken lo mein*

I am a Chinese food fanatic. I don't eat it nearly enough for my liking, but that is probably a good thing. The husband does NOT like Chinese food. However, about once a year I can coerce him into going to Panda Express because he will eat their orange chicken and fried rice, as long as he eats around the vegetables. My favorite thing from Panda is also the orange chicken and the chow mein noodles. I mentioned on an earlier post that if I were to eat only one thing for the rest of my life, I think I would choose Panda's orange chicken and chow mein. I'm also a huge fan of P.F. Chang's crispy honey chicken and lettuce wraps. But in all seriousness, I like most Chinese food. I think in my previous life I was Chinese.

This chicken lo mein seriously tastes like something you would get from a Chinese restaurant. I was quite proud of us when we made this for all of the students and staff our first go round. It is quite the risk to do something so out of my comfort zone for that many people, but I could not have been more pleased with the end result. The only thing I was upset about was that I didn't get to eat lunch at work that day :(. I don't remember what I had going on, but all I got was my taste test and that was it! Plus I was doing biggest loser at the time so I am sure I wouldn't have eaten as much as I would have liked. I am so excited for when we get to make it again and I am having an overflowing plate full!

Chicken Lo Mein
from food.com

2 tsp. instant chicken bouillon granules (or 2 cubes)
2 cups boiling water
8 oz. boneless skinless chicken breasts, cut into long, thin slices
1/4 cup dry white wine (I left this ingredient out because we didn't have any)
1/4 cup soy sauce
4 tsp. cornstarch
2 tsp. sesame oil
3-4 cloves garlic, minced
1/2 tsp. ground ginger
4 green onions, chopped
1/2 can water chestnuts, chopped
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green peas, thawed and drained
1 carrot, shredded
8 oz. thin spaghetti, cooked and drained

Dissolve broth granules in boiling water in small saucepan. Pour 1/2 cup broth mixture into large skillet. Let remaining liquid in saucepan cool. Bring mixture in skillet to boiling. Add chicken and simmer 5 minutes, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet.

Stir wine, soy, and cornstarch in small bowl until smooth. Stir into remaining cooled broth in saucepan. Heat oil in same skillet over medium-high heat. Add garlic and ginger; cook 30 seconds, stirring. Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.

Add chicken and pasta; toss 2 minutes until heated through. Stir cornstarch mixture in saucepan; add to skillet. Cook 2-3 minutes, stirring, until slightly thickened. Top with additional sliced green onion if desired.

It seems like a ton of ingredients and lots of steps, but it's really not hard and the end result is simply AMAZING! If I could disguise all the veggies in there somehow, I would totally sneak this into my husbands diet so that I can make this on a more regular basis. This would actually be something that I wouldn't mind eating leftover (I am not a big leftover fan), so maybe I will just make some for myself and eat it everyday for a week. I really wouldn't mind :).


raspberry ice sparkler*

This punch is so easy and is always a hit! We have made this for several activities we have around campus (River Run Day Treatment open house, graduations, program completions, etc.).

Raspberry Ice Sparkler

First, start with some Raspberry Ice Crystal Light powder. You can make it for one with a Crystal Light to-go packet, or grab one of the 1.3 oz. powder packets (makes 2 quarts). Then, replace the water it calls for and add some yummy Sprite instead.

CAUTION: pour slowly.

CAUTION 2: when stirring - STIR SLOWLY!

Seriously, this beverage has a mind of it's own. I have made several messes on countless occasions because I just cannot seem to learn my lesson the first, second, or third time! Really, this would be a great science project for your kiddos because there is a serious chemical reaction that takes place!

Lastly, top with some yummy lemon slices (and it wouldn't hurt to squeeze a lemon or two into the mixture) and some fresh raspberries! TADAAH! Raspberry Ice Sparkler.



orange creamsicle cupcakes*

I learned something about my husband this week that I never knew. This upcoming June we will have been married for 4 years, but for some reason I didn't know this very important fact. I am an ice cream fanatic. Seriously, it's all I think about. Well, a couple of nights ago Landon and I wanted to go on an ice cream run. Landon's favorite ice cream is from Glade's in Spanish Fork. It's probably about 15-20 minutes from our house, so really it was quite the venture for ice cream. While we were on our way there, I realized I didn't know what his favorite kind of ice cream was. His answer?? Orange. ORANGE! Orange ice cream. No, not orange sherbet, orange soft serve. How weird is that? He was hoping that Glade's flavor of the day would be orange, which is why he wanted to go there. It was peach (not good as an ice cream FYI). Anyway, I bring this up because I think he would really like these cupcakes, and because I cannot believe I did not know this extremely important fact about my husband..

Orange Creamsicle Cupcakes
concept from That's So Michelle

Beat and Bake Orange Cake Recipe
from Allrecipes

2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups white sugar
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
3 eggs, beaten
1 1/2 teaspoons grated orange zest
6 tablespoons butter, softened
2 cups confectioners' sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 teaspoon grated orange zest
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin and fill with muffin cups. In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.

Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined. (I added a little bit of orange food coloring so that my batter was more of an orangy color).

Divide batter into the muffin tin, filling tins 3/4 full. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
*makes 24 cupcakes

Whipped Cream Topping

2 cups heavy whipping cream
1/2 cup powdered sugar

Whip the heavy cream until it becomes light and fluffy. Add powdered sugar and whip until combined (taste test for preferred sweetness). Pipe the whipped cream onto your cupcakes.

*slice oranges for garnish

Aren't these the cutest?? I think I made a mistake, however. I used actual pre-made orange juice, but I think it was referring to freshly squeezed orange juice. The cupcakes weren't as orangy as I would have liked them, but I think this is why. I am not positive, but I'm pretty sure. These little guys are seriously yummy, though. And they look so springy! If it starts warming up, these would be a perfect little treat at your picnic! Remember that the whipped topping is very delicate and will melt easily, so keep your cupcakes nice and cold!


grilled caprese sandwich*

I cannot believe I have not put this recipe up yet. If you've ever had a caprese salad - this is the same, only it's a toasty melty sandwich. Sound amazing?? Well, it is. We made these a few weeks back for all the kiddos and they are my new favorite sandwich. I am actually in the process of looking for a panini press for my household so that I can make them for the husband. I don't have a panini press at work, but don't fret because we are very creative. I decided to take one of our big steam table pans, fill it with rice, and throw it on top of our sammies and BAM (I miss Emeril - haven't watched him in awhile), they get nice and smooshy and melty.

Grilled Caprese Sandwich
adapted from Alyssa's Two Bites (another fellow Alyssa. She must be cool :)

Take a french baguette and slice it in 4 inch long pieces, then cut the pieces in half, and drizzle with olive oil.  Top one of the halves with basil leaves, tomato slices (which I marinaded in some balsamic), and fresh mozzarella (fresh is the ONLY way to go).

Heat up a grill pan or panini press (you could use my rice idea :) until the crust is golden and the mozzarella just starts to melt.

That's it people. Seriously, my new favorite sandwich. And I don't like tomatoes. I would highly suggest the balsamic marinade because it just adds a yummy tangy "what is that?" taste. Now, back to ordering my panini press...


chicken parmesan*

This recipe is 3 ingredients. You heard me right - 3. It is so simple, and so amazingly delicious. I love Italian! Back in the day it was hands down my favorite food. Now I am confused about what exactly my "favorite" food is. I swear it changes every single day. Today, my favorite food is the ice cream cake we made yesterday (recipe coming soon). Tomorrow, we are making some orange creamsicle cupcakes. Those will probably become my new favorite food. I will let you know :).

I LOVE chicken parmesan. Love it I tell you. Does anyone remember Fazoli's?? I don't know if one exists anymore. There used to be one in Provo and in Orem, but they are both gone and I haven't seen one since. Anyway, it was this amazing place (that I guess I was the only one that went to) and I would get their baked chicken parmesan. I am not lying, my stomach is rumbling right now just thinking about it. And this cute old lady would walk around and hand out all you can eat WARM breadsticks. Man, I miss that place. If anyone knows if it is still in existence, please let me know!

So this recipe goes out to Fazoli's. It's not a fried chicken breast like theirs is (which is my preference honestly), but it is still pretty darn good. If you get rambunctious, feel free to make your own marinara. We made these for all of the kids, so took the easy way out this time but maybe next time we will switch it up. So are you ready for the 3 ingredients?? Haha, I am pretty sure you can figure this one out yourself.

Chicken Parmesan


6 chicken breasts - boneless, skinless - or breaded and fried/baked if you prefer
1 jar marinara sauce - whichever kind you prefer. I buy Prego Three Cheese, unless I make my own
Mozzarella Cheese


Preheat your oven to 350 degrees. Grease a casserole dish with cooking spray so all of the goodness doesn't stick. Cook your chicken breasts in a hot pan until the internal temperature reaches 165 degrees. Meanwhile, while the chicken is cooking heat up your marinara in a saucepan. When the chicken is done, scoop about 1 cup of the warm marinara sauce and cover the bottom of the casserole dish. Top the marinara with your chicken breasts.

Top the chicken breasts with the remainder of the marinara and spread it around evenly. Then is the best part! Sprinkle on as little or as much mozzarella as your little heart desires.

Cover with some aluminum foil and stick in the oven for 20 minutes, or until the cheese is all melty and delicious.

Don't fret if your chicken seems to have "disappeared". Dig in for a second and I promise you will find it hiding in there somewhere!

There it is! Had I had it on hand, I would have topped it with some fresh basil. I don't know where I was on that one. My suggestion: serve with a side of whole wheat spaghetti topped with some more amazing marinara. Or, grab yourself a bun and throw your chicken, sauce and all, and make yourself a delicious sandwich!


dutch apple bread*

So yesterday I forgot to recap the weekend. It was pretty awesome (sort of). First of all, I didn't have to work. That's always a good start to the weekend. Second of all, I went shopping. That was fun, but I remembered why I like to stick to online shopping. It's so much easier to find cute stuff online, rather than searching through an entire store (or 10). Third of all, it was like 70 degrees! I wore flip flops and a short sleeve shirt! Heaven I tell ya. Then guess what happened??! IT SNOWED! That is not an excited "IT SNOWED", it's a shocked "IT SNOWED". Only in Utah would it be 70 degrees, and then a few short hours later would it be snowing. And last but not least, my Coordinator Sarah found out that she got accepted into the Utah State University internship to become a Registered Dietician. GOOD JOB Sarah - but we are definitely going to miss you! Several of these recipes wouldn't be made possible without her help :). She doesn't leave us until August, so there are still many creations that we need to squeeze in! So there's my weekend in a nutshell.

This bread is so freakishly good. I LOVE cinnamon. Anything with cinnamon as an ingredient and I'm down. Although, a lot of cinnamony things also contain raisins. That is not ok. Just makes eating it so much more difficult to pick all of those little buggers out. Luckily, this recipe contains no raisins.

We made these a couple of weekends ago for the kids for breakfast. Last Thursday the biggest loser ended at work, and I made this bread Wednesday night so that I could come home Thursday night it would be there waiting for me! When I made it the second time I actually added about a teaspoon of cinnamon into the batter as well. As I said earlier, I love cinnamon. And honestly, you really can eat this batter plain. It is AMAZING. Just grab a spoon and go to town!

Dutch Apple Bread
from Allrecipes

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 cup chopped, peeled apple
1/3 cup chopped walnuts

1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter or margarine

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture alternately with buttermilk. Fold in apple and nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. 

For topping, combine the first four ingredients; cut in butter until crumbly. 

Sprinkle over batter. 

Bake at 350 degrees F for 55-60 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack. 

Yummy yummy in my tummy! And shhh....the husband liked it, too :)!