Celebrating The First Day of Fall with something DELICIOUS!

BEST EVER APPLE CRISP

 

 

 

Ingredients that you will need to make this delicious dish.

 

Preheat oven to 350 degrees.

 

Peal and slice 6 to 8 Apples, and put into a lightly greased deep dish glass pie plate. Set aside. 

(I like glass better than the metal or non-stick, because the apples cook evenly and they don't overcook or get a rubbery type of texture)

 

 

Mix Together the follow ingredients with a fork.

 

1. Cup Flour - unbleached

1. Cup Sugar

1. teaspoon baking soda

3/4 teaspoon salt

1/2. teaspoon cinnamon

1/2. teaspoon nutmeg

1. Egg

 

Pour this mixture over the apples.

 

Sprinkle with:

 1/3 cup of real salted butter

1/2 Teaspoon of Cinnamon

 

Bake 30 to 40 minutes - start watching closely after 30 minutes so that edges to not over brown or burn. If they appear to be getting very dark, cover edges with a pie crust protector or tear tin foil into long strips and wrap around the pie plate just to cover the edges of the crisp. This recipe is delicious when served warm with a scoop of vanilla ice cream or a whipped cream topping. It is also great cold. Enjoy!

 

 

 



MY SECRET RECIPE - CHERRY CHOCOLATE CHIP COOKIES

Ok, I have decided not to be so secretive when it comes to my kitchen creations. I do you hope you enjoy this cookie recipe and that you make them, you share them with others. I hope you like them.

CHERRY CHOCOLATE CHIP COOKIES 

Oven should be heated to 350 degrees.

 

Ingredients:

2 Sticks salted butter softened. If you have them in the refrigerator, you can place them in a microwave for 40 seconds on 50% power.  (DO NOT MELT BUTTER) 

1 Cup Light Brown Sugar

¾ Cup white sugar 

1 ½ teaspoons vanilla

2 eggs (add eggs and mix one at a time) 

1 Teaspoon salt

1 Teaspoon soda 

1 ¼ Cup flour

1 jar maraschino cherries, drained (reserving 1 tablespoon of juice) 

1 tablespoon maraschino cherry juice

I used a Kitchen Aid mixer with the white single “J” shaped bread hook attachment to mix the dough. I also mix on a medium setting. (You can mix this recipe by hand; it just will take a little longer).

In a large bowl mix together, the butter, sugars, and vanilla until they are creamy. Then add one egg and blend into the creamy mix. But sure the egg is well blended. Add the second egg and mix again until blended.  

One you have your mix blended together, add 1 cup of the flour, the baking soda, and salt. Mix again until blended. Add cherries, cherry juice, remaining flour and 2 cups of milk chocolate or semi-sweet chocolate bits, blending together one more time. Phew, bet your arm is tried if you hand mixed it. That is why I used to have my husband mix the batter for me. Then he got me a Kitchen Air mixer. (I’m lovin’ it)

Drop by rounded tablespoons on parchment paper covered metal cookie sheet.  

Ovens vary, so I start my first batch I cook for about 8 minutes, increasing the time as needed so that cookies are golden brown in color. Cookies may be thin with a crun-chewy texture. That is when they are the best. Enjoy!

AN EXCELLENT RECIPE!! A MUST TRY FOR A COLD NIGHT!!

Santa Fe Soup with Melted Cheese

Makes 8 servings

1 lb. cubed cheddar cheese (I used half Colby/jack and half cheddar)

1 lb. ground beef, browned and drained

15 1/4-oz can kidney beans, undrained

14 1/2-oz can Rotell diced tomatoes with green chilies

14 1/2-oz can stewed tomatoes

15 1/2-oz can whole-kernel corn, undrained.

2 Tablespoons of your favorite taco seasoning mix.

Combine all the ingredients in a slow cooker, cover and cook on high three hours.

I made 2 loaves of split butter top bread to pull apart and dip into the soup.

This soup can also be thickened by adding more cheese and makes a great nacho dip.

Delicious!  Enjoy!

Wanna Know What You Can Do With Your...

Wanna Know What You Can Do With Your...Turkey.

Well, we survived another holiday and all the food and festivities that go along with it. So here it is the night after Christmas and in the refrigerator sits what is left of an 18lb turkey that had been roasted for our Christmas dinner yesterday. There was only the four of us sitting up to the table to enjoy mashed potatoes, corn in a butter sauce, stuffing, turkey, gravy and homemade rolls. Now I don't know about the rest of you, but I always look forward to the left overs to make turkey sandwiches with super soft bread, mayo and stuffing on it. Yum! But I will say is that you can only eat two or three of those before they get to be old on the taste buds.  Tonight, my family was already asking for something different for dinner.  I think if I recall correctly it was - Mom, can we fry up something in the cooker? French Fries and Chicken Nuggets? Please!

OK, don't tell em' but I've had my fill of turkey too, but I couldn't let this big beautiful roasted bird go to waste. So I did what any good cook would do - Get creative and make it worth eating one more time. I'd like to share with you, my newest twist on turkey dinners and how to get a finicky family to eat and enjoy it. Years ago my grandmother created a recipe called chicken lump lump, yes I know it sounds very scary, but all the recipe had in it was chicken gravy and chicken, the small bits of flour that didn't break down to thicken it, I guess were the lumps or the chicken meat was the lumps, to this day nobody knows, but it was good just the same.  It's funny to think about it now. All I could envision, as a young child, was chicken pot pie or chicken and dumplings and the dough was not cooked. YIKES!!  No fear, there isn't any dough in this recipe, but from the response from my husband and two boys, this dish is a keeper.  This recipe is quick and easy to put together. I hope you like it.

Twisted Turkey Gravy on Minute Rice

Feeds a family of 4

In a 3.5qt/3.3L sauté' pan mix the following (7) ingredients together on med heat until bubbly, then turn down to simmer and cover for 10 minutes stirring occasionally.  Cook rice separately.

2 Cups Turkey Stock

1 Can cream of mushroom soup

1/2 Cups Water

1/2 Cups Milk

3 Cups of cut up turkey meat

1 Tablespoon Flour (to thicken to desired texture)

Salt and pepper to taste

3 Cups cooked minute rice (Follow directions on box. Cook in a 3qt sauce pan)

La Choy Chow Mein noodles.

Once mixture is hot, pour over cooked rice garnish with La Choy Chow Mein noodles.

Enjoy! 

A Treat Inside A Treat

Being so close to the upcoming Christmas event, I wanted to share a great recipe with you that I am sure will be a hit with friends, family and guests this season. I just made 5 dozen yesterday and they are going fast. I think I will have to say that this is one of my most favorite cookies to bake. I only make them for Christmas so that they are special and my family looks forward to them each year.  Enjoy!  Happy Baking.

SNICKER Bar Cookies

Preheat oven to 350 degrees F.

Ingredients:

1 Cup sugar

1 Cup brown sugar

1 Cup softened butter

1 Cup peanut butter

2 Teaspoons vanilla

2 eggs, beaten

1 Teaspoon baking powder

1 Teaspoon baking soda

3 Cups flour

1 (16oz.) Package of Miniature SNICKERS bars

Cream together sugar, brown sugar, butter and peanut butter.  Add vanilla and beaten eggs.  Mix. Then add baking powder, baking soda and flour. Mix well.  Cut miniature SNICKER bars in half.  Wrap dough around each bar forming a ball.  Place on ungreased or parchment paper lined cookie sheet.  Cookies will flatten as they bake, with candy bar as center filling. 

Bake for 12 minutes or until light golden brown.  Makes about 2 1/2 dozen cookies.  You can double recipe and it still comes out great. To fancy them up, melt one (16oz.) bag of semi-sweet chocolate bits and a quarter of a bar of paraffin wax together until smooth. Drizzle the melted chocolate onto the cookies with a spoon.

Yes - there is really a piece of SNICKER Bar inside each one.