Amber's Apple Crumble Pie

Amber's Apple Crumble Pie

(for one 9-inch pie)

4 apples (use a variety) peeled and diced

3/4 cups firmly packed brown sugar

1/3 cup butter

1 pie crust (I use the "no fail" pie crust below or Pillsbury's ready made crust if I'm in a hurry)

4 oz. cream cheese softened 

3/4 cups granulated sugar

1/3 cup flour

2 tsp. ground cinnamon

3/4 cup oats

1 1/2 cup crushed nilla wafers

1/8 cup orange juice

Preheat oven to 375. Mix wafer crumbs, brown sugar and butter until well blended; set aside.

Place pie crust on greased 9 inch pan. Spread cream cheese carefully on bottom of crust.

Sprinkle half of the crumb mixture on top of the cream cheese.  Set aside.

Combine apples, flour, sugar and cinnamon; toss to coat.  Spoon over crumb layer.  Drizzle orange juice over the whole thing.  Sprinkle the remaining crumb mixture over the top of the apples.

Bake for 35 minutes or until apples are tender and crust is lightly browned, covering loosely with foil after 25 min.  Cool on wire rack.  Serve topped with whipped topping.  Refrigerate leftover pie.

No Fail Pie Crust

6 cups flour

2 1/2 cups shortening

1 1/2 tsp. salt

1 egg

2 tablespoons lemon juice or vinegar

water (approx. 3/4 to 1 cup)

Mix flour, salt and shortening by hand only until mixed together. Beat egg and put in a cup.

Add 2 T. lemon juice or vinegar and fill cup with water.  Add this to flour and shortening and mix with fork until combined.  The less you mix, the flakier the crust.

(Makes enough for 3 pies.  Freeze remaining dough.)

Mexican Chicken Tortilla Soup

2 1/2 c. milk
1 can cream of chicken soup
1 can corn
1 14.5 oz. can diced tomatoes
1 4 oz. can green chilies
1/2 c. chopped onion
3 cloves garlic, minced
1 t. dried oregano
1/2 t. ground red pepper (more=spicier)
Dash of chili powder
1 1/2 c. cooked chicken, cut up (I like rotisserie)
1 c. cheddar cheese

Cooking oil
Flour tortillas

For tortilla strips:
Heat oil in a skillet or pan
Tear the tortillas into small-ish strips
Fry in hot oil until lightly browned.
Drain on towel or paper.

For soup:
Saute onion in large saucepan. Add garlic for last minute.
Add milk and soup. Stir together until mixed well.
Add corn, tomatoes, chili peppers, oregano, ground red pepper, and chili powder.
Bring to a boil, reduce heat, and simmer uncovered for 5 minutes.
Add chicken and cheese, heat and stir until cheese is melted and chicken is heated through.
Serve with crispy tortilla strips on (and in) soup.

Ham, Feta & Rigatoni bake

so excited that I made dinner again.
I made this last week. It is a favorite around here.
One of the residents wives made it for me a few years ago when I had Porter and we LOVE it!!!
it is also SUPER easy.peasy!!!
[i promise... it tastes LOTS better than it looks]

Ham, Feta & Rigatoni Bake
from: Erin Christensen
12 oz. Rigatoni
1 ½ c diced ham
4 large tomatoes (Roma work well)
1 c (4 oz.) crumbled Feta cheese
1 c Mozzarella cheese
1 ½ tsp. thyme
1 c heavy whipping cream

Cook pasta according to directions on box. Mix all other ingred. Into an oven safe dish. Cover and bake at 375* for 15 min. take out and stir to mix the cheese’s and so that the noodles on the edge don’t get crispy.
Bake another 45 minutes. (i usually DON'T cook it THIS long!)
Easy & YUM!

Pork Tenderloin

After a new baby I am SLOWLY getting back into cooking... here is a recipe I tried last night!

Quick, easy... and pretty cheap! We got a Pork Loin at Costco. It was $11. but we were able to cut it into FOUR different pieces! Pretty good deal I THINK!
Margaret's Pork Tenderloin

2 strips pork tenderloin (Costco)
1 cup Yoshida soy sauce or teriyaki sauce
1/2 cup orange juice
1/2 cup brown sugar
1 tsp. dried basil
1 tsp. ginger
1 tsp. dry mustard
3 cloves garlic...minced (I cut it down to 2)
Pepper

Mix ingredients together and pour over tenderloins that have been poked with a fork. Marinate at least 3 hours or overnight. Dad sears them about 1 1/2 minutes on high heat on each side, then turns the heat to low and does 5-7 more minutes on each side, pouring some marinade over them and rotating them frequently. He says about 20 minutes all together from the searing.
*i went ALL out and opened a can of corn and made INSTANT potatoes... i said I am SLOWLY getting the hang of this. Marinating the Pork Loin just about threw my day COMPLETELY out of whack! ☺Perhaps next time I can for something a little more difficult! ;)

test

Incredible Bacon Cheeseburger Pie

1 pound ground beef, browned and drained

1 cup chopped onion, (I sauteed)

1 cup grated cheddar cheese

6 strips of Bacon



Biscuit Mix

--If it is prepackaged with eggs and stuff in it, just follow their insturctions.

--If not, 1 cup of milk, 1/2 cup biscuit mix, 1 egg...or mix yours until mix is thick like a biscuit



Layer in a 8x8 or 9x9 pan...

Cooked meat and onions, cheese then the biscuit mix. Cook at 325 for 25-35 minutes, or until biscuits are done.



While in oven pie is in theprepare 6 bacon strips by cooking on both sides and chopping into pieces. When the pie is done, place bacon on bottom of plate, pie on top and serve.



Serves 4...I gave my kids tater tots and fruit to go with this EASY yummy meal.

Navajo Taco's, Scones

Tina's Scones {even though people in the Midwest call it FRY BREAD!}
1 quart buttermilk
2 Tbsp yeast
2 Tbsp sugar
2 eggs well beaten
6 Tbsp oil
2 tsp salt
3 tsp baking powder
½ tsp soda
6-8 c flour
(sometimes it takes a little more)

Directions: Warm 1 c buttermilk add yeast, sugar, eggs and oil. Stir well add rest of buttermilk and dry ingredients. Stir and knead 5 min. Let rise. Roll out ½ thick. Cut into triangles. Poke a hole in the center and fry to golden brown.
Note: Dough can be kept in fridge up to a week.

Tonight we had them as Navajo Taco's and the kids had them with Strawberry Freezer Jam that I made with Jen and Kasey a few weeks ago. SO, decide if you want them with Taco's, Jam... or they BOTH look so dang good that you have one for dinner and the other for dessert!

Spinach Dip Stuffed Mushroom's

I was having a craving for stuffed mushroom's and talking about different recipe's with my mom. She suggested putting the mix for my spinach dip in the mushroom's... and OH.MY.GOODNESS! They are SUPER yummy!

I've made them for both Christmas eve and the Superbowl party... I'm thinking it's time to make them again...

Beef Choufleur

YUMMY! {& easy}

Strawberry Pretzel Salad

SERIOUSLY ADDICTING!

Caramel Popcorn

1/3 cup and 1 tablespoon butter
3/4 cup and 2 teaspoons brown sugar
3 tablespoons and 1/2 teaspoon corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
8 cups popped popcorn

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 45 minutes. Remove from oven and let cool completely before breaking into pieces.

We call this FHE Popcorn, but its pretty easy to make and it is sooooo good!

Scallopine Chicken and Sun screen salad!

SO EASY, SO YUMMY... and I've found myself telling people about it in random conversation... so tonight...
Chicken Scallopine
5 boneless skinless chicken breast or equivalent in tenderloins
3/4 cup flour
1 1/2 tbsp Lawry's Garlic Salt
1/4 cup butter
1 cup hot water
2 tsp chicken bouillon
3 tbsp lemon juice

Coat chicken in garlic salt/flour mixture. Melt butter in skillet and brown chicken on both sides (does not have to be completely cooked through). Arrange chicken flat in baking dish. Heat water and add bouillon. Stir until dissolved. Add lemon juice. Pour over chicken.Cover and bake at 350° for 1 hour.
Per Kasey's suggestion, I made brown rice with Chicken broth...

Sunscreen Salad
nuts:
2 cups pecan halves
2/3 cup brown sugar
1/4 cup water
Lightly coat a cookie sheet with cooking spray. Place brown sugar and water in a skillet, stir until dissolved. Heat to boiling, then reduce heat to a slow boil. Add pecans, stir constantly until thickens and coats the pecans {all liquid should be coating pecan's} Spread pecans on cookie sheet, separated and cool.
Salad:
1/2 head of red lettuce
1/2 head of leaf lettuce
1 package baby spinach
*I used a pkg of Spring mix and a bag of baby spinach
2 cans mandarin oranges
2 cups sliced strawberries
1 1/2 cups craisins

In a large bowl mix greens and fruits. Just before serving add dressing and pecans and toss *{I used a pkg of Spring mix and a pkg of baby Spinach}

Dressing:
1 cup vegetable oil {I used Olive Oil}
1/2 cup red wine vinegar
1/2 cup sugar
1 Tablespoon poppy seeds
1/2 teaspoon dry mustard
1 Tablespoon dry minced onion
1 teaspoon salt

Mix all together and shake well.

Makes 10-15 servings...
{I had a LOT of left over dressing and it was still great a week later!}
*if do not have poppy seeds and you go to the store to find them. I had to purchase them at customer service, apparently some crazy kids are doing something naughty with them... just so you know and don't have to STARE at the spices for about 20 minutes like I did!

Yummy... YUMMY!

smoothies

16 oz. frozen fruit

8 oz. fat free vanilla yogurt

1-1/2 cans Kerns nectar

4 packets Splenda

*blend together...YUM!

[makes about 40 oz.]

Crack Cookies

The recipe is actually named "Flourless Chocolate Cookies" but I call them "Crack Cookies", #1 because it's just funny, and #2 because the cookies almost look like they have a little chocolate shell over them that cracks toward the end of the baking process....so yummy...and pretty too! Thanks Ny times!


In the New York Times today, there was a wonderful recipe. A sought after treasure...this recipe!

1/2 cup plus 3 tablespoons Dutch processed cocoa powder
3 cups confectioners sugar
Pinch salt
2 1/4 cups walnuts, toasted and coarsely chopped
4 egg whites, at room temperature
1 tablespoon vanilla extract

Preheat oven to 350F.
Line 2 baking sheets with parchment paper or silicone baking mats (baking mats are great).
Combine the cocoa, sugar, salt, and walnuts in the bowl of an electric mixer fitted with the paddle attachment. Mix on low for 1 minute. With the mixer on low, add the egg whites and vanilla. Mix on medium speed until the mixture is well blended. Do not overmix.
Scoop 2 oz of batter onto the prepared baking sheets which make cookies that are 4 inches in diameter. So space the cookies widely.
Put the cookies in the oven and lower the temp to 320F.
Bake about 15 minutes...until small thin cracks appear on the surface. Switch the pans halfway through baking.
Pull the parchment paper/baking sheet with the cookies onto a wire cooling rack.
Cool completely before removing the cookies from the paper/ baking sheet.

PEANUT BUTTER MARBLED BROWNIES.

my husband's favorite type of brownie. super moist and the peanut butter is just right.


makes 36 servings ~ cook & prep time: 1 hour



6 oz. Cream cheese, softened
½ cup peanut butter
¼ cup white sugar
1 egg
2 tblsp. Milk
1 cup butter or margarine, melted
2 cups white sugar
2 tsp. Vanilla extract
3 eggs
¾ cup unsweetened cocoa powder
1 ¼ cups all-purpose flour
½ tsp. Baking powder
¼ tsp. Salt
1 cup semisweet chocolate chips
Preheat oven to 3350 degrees. Grease one 9x13 inch baking pan (glass works best). In a medium bowl, beat cream cheese, peanut butter, ¼ cup white sugar, 1 egg, and milk until smooth. Set aside. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl thru the top layers for a marbled effect. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars. Serve with milk or ice cream !

~ recipe from ALLRECIPES.COM ~

STRING PIE

a favorite that i haven't made in a while. easy, filling, and a good, fast, "kid-friendly" alternative to lasagna.

makes 6-8 servings ~ cook & prep time: 40 minutes




1 lb. Ground beef
½ cup chopped onion OR 1 tsp. Onion powder
¼ cup chopped green pepper (I just use sauce with peppers and mushrooms instead)
1 (15 ½ oz) jar/can spaghetti sauce of your choice
8 oz. Spaghetti noodles, cooked & drained
1/3 cup grated parmesan cheese
2 eggs, beaten
2 tsp. Butter
1 cup cottage cheese
½ cup shredded mozzarella cheese
Cook beef, onion, and green pepper in a large skillet over medium-high heat until meat is brown, stirring to separate meat. drain fat. Stir in spaghetti sauce. Mix well. Combine cooked spaghetti noodles, parmesan cheese, eggs, and butter in a large bowl (while noodles are hot). Mix well and place noodle mixture in bottom of a 9x13 inch pan. Spread cottage cheese over top of noodles. Pour sauce mixture over cottage cheese. Sprinkle mozzarella cheese over top. Bake in preheated 350 degree oven until cheese melts, about 20 minutes

~ recipe from "Down Home Cooking" cookbook ~