Thursday, October 30, 2008

more apples....

Apple CRISP!

5 apples - peeled, cored, and sliced
3/4 cup maple syrup
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/2 cup butter, softened

Preheat oven to 375 degrees F (190 degrees C).
Place apples in an 8x8 inch baking dish.
Toss apples with syrup. I
n a separate bowl, mix together flour,
oats, sugar, and salt.
Cut in butter until mixture is crumbly.
Sprinkle mixture evenly over apples.
Bake in the preheated oven for 35 minutes,
until topping is golden brown.
Serve warm or at room temperature.

Tuesday, October 28, 2008

Chicken Tamale Cassarole

Thank you this is perfect!

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
- Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Monday, October 27, 2008


I have an abundance of apples
sitting in storage over here ---
I've either got to can them or use them ---
i vote for this....


1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
6 tablespoons unsalted butter, room temperature
1/4 cup packed light-brown sugar
3/4 teaspoon salt
1 Pie Crust
2 tablespoons fresh lemon juice
4 pounds Granny Smith apples (8 to 10)
1 cup granulated sugar
1 cup craisins
1 teaspoon ground cinnamon

Preheat oven to 375 degrees.

Make crumb topping: In a medium bowl,
combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt.
Work with fingers until large clumps form; freeze.

On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.

Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, craisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine.

Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.

Bake 45 minutes, then sprinkle apple filling with crumb topping.
Continue to bake until golden and bubbling, 30 to 45 minutes more.
Cool at least 6 hours before serving.


Makes 1 single crust
1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
2 to 4 tablespoons ice water

In a large bowl, using a pastry blender, combine flour, salt, and sugar. Add butter, and cut in with pastry blender until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

Sprinkle with 2 tablespoons ice water, and continue to work dough with pastry blender until crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overwork.

Turn dough out onto a lightly floured work surface; form into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. (Or wrap in plastic, place in a resealable plastic bag, and freeze up to 3 months. Thaw in the refrigerator before rolling.)

Friday, October 24, 2008

I would Like to make THiS and tHis & yeah....

I give all credit to The Pioneer Woman Cooks.
It's chocolate ladies need I say more.

Pioneer Woman
Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water,
allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup,
pour 1/2 cup buttermilk.
Add:2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture.
Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together. Add pecans, stir together, and pour over warm cake.

Cut into squares, eat,
and totally wig out over the fact
that you’ve just made the best chocolate sheet cake. Ever.

& THIS...These are so good.
They are worth the 10 minutes to make them.
And you don't have to use an oven


No-Bake Cookies

2 cups sugar
1/2 cup milk
1/2 cup margarine (I use butter)
1/4 cup cocoa
1/2 cup peanut butter (creamy)
1 tsp. vanilla
3 cups oatmeal
1/2 cup coconut (optional)
Over medium heat mix together:
sugar, milk, butter, & cocoa.
Cook until well blended,
Remove from heat and add peanut butter,
vanilla, oatmeal & coconut.
Mix well. Spoon onto wax paper & chill.


Sunday, October 19, 2008

Country Breakfast Casserole

1 bag frozen hashbrowns (cubed kind)
1 12-16oz pkg sliced ham
1-2 bunches green onions
6-7 eggs
1/2 lb velveeta chese
3/4 cup milk
1 cup butter

In a 9 x 13 pan, put defrosted hashbrowns and then layer chopped ham and green onions. Melt butter and velveeta in the microwave. Beat eggs and milk. Add melted velveeta and butter. Pour over the hasbrowns and ham in the pan. Refrigerate over night. Bake at 350 uncovered for 1 hour. Let set 15 minutes before serving.

Pumpkin Crisp

I just made this tonight for dessert. It was so good. We all ate so much that we felt sick. It is super rich and really good with whipped cream on top. It is like a tastier, more moist and flavorful pumpkin pie. I would prefer this to pumpkin pie at Thanksgiving anyday.

2 16 oz cans pumpkin
4 eggs, slightly beaten
3 cups evaporated milk
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 (2-layer) yellow cake mix
1/2 cup butter melted
1 cup chopped pecans

Combine all but last three ingredients. Pour into a 13 x 9 inch baking dish.Sprinkle dry cake mix evenly over the top of the pumpkin mixture. Sprinkle pecans on top of cake mixture.Drizzle melted butter over top.Bake 350°F for 1 hour and 20 minutes.,178,131180-254198,00.html

Zucchini Apple Pie

I know what you're thinking...because Dave thinks it whenever I try and sneak zucchini into my spaghetti sauce. But this REALLY tastes like apple pie. Try it and don't tell your hubby. I swear, they will never know. That's thanks to a little miracle I like to call sugar. :)

4 cups large zucchini
2 T lemon juice
Dash of salt
1 1/4 cups sugar
1/2 tsp cinnamon
1 1/2 tsp cream of tartar
Dash of nutmeg
3 T flour

Peel zucchini (be sure to remove all of the dark green color). Cut in quarters lengthwise and remove seeds. Slice crosswise. Cook until tender crisp and drain very well.Toss together zucchini, lemon juice, and salt.Mix in bowl sugar, cinnamon, cream of tartar, nutmeg, and flour.Add zucchini to above mixture and mix well (it willbe slightly runny). Place in 9" pie crust and dot with butter befoer adding top crust. Bake at 400 degrees for 40 minutes or until golden brown.

Tuesday, October 7, 2008

yummy oats

We do lots of omelets, oats, crepes with yogurt and fruit in the middle and sometimes bran muffins.
Deceptively Delicious Oats
1 cup nonfat milk
1/4 cup packed brown sugar
1/4 cup canned pumpkin or sweet potato puree
1 tsp pure vanilla
1/4 tsp cinnamon
1 cup old fashioned oats
2 tsp peanut butter (optional)
Dried fruit and nuts (optional)
maple syrup for serving

Sunday, October 5, 2008

Hey Brookie!


That's What I make when 
cereal will just not cut it!
So fast and easy -- 

Eat some of your peach Jam 
over the puff pancakes thats what 
we've been doing lately...

Saturday, October 4, 2008

Breakfast Help!

Hello my friends...I am in need of some excellent breakfast recipes. We're getting quite sick of the same old stuff (puff pancakes, waffles, pancakes, cereal, french toast). We are in serious need of something new and different. Any help is welcome! Post it on the blog or on the comments, please!

*I'm particularly interested in some breakfast casserole recipes. I know they're out there!