Crunchy Caramel Apple Pie

pie crust

3 large Fugi apples, peeled and thinly sliced
1/2 cup sugar
3 Tbsp all-purpose flour
1 tsp cinnamon
1/8 tsp salt

1 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick coking rolled oats
1/2 cup butter

1/2 cup chopped pecans
1/4 cup caramel ice cream topping


Preheat oven to 375 degrees.

In large bowl, stir together sugar, flour, cinnamon, and salt. Add apple slices; toss gently to coat. Transfer filling to pastry-lined pie plate. In separate bowl, combine brown sugar, flour, oats and butter until mixture resembles coarse crumbs. Sprinkle crumb topping over the filling. Cover the edges of pie with foil to prevent over-browning. Bake for 25 minutes. Remove foil. Bake for 25 - 30 minutes more or until apple is tender and top is golden. Sprinkle pie with pecans, then drizzle with caramel topping. Cool on wire rack.

Fudge Pie

2 eggs
1 cup sugar
1/4 cup flour
4 Tbsp cocoa
1 stick melted butter
1 tsp vanilla
dash of salt

Mix ingredients and bake in an unbaked pie shell at 325 degrees, 25-30 minutes.

Strudel Topped Muffins

Muffins
1/2 cup vanilla or blueberry yogurt
3T oil
1T lemon juice
2 egg whites
1 1/2 cup flour
3/4 cup sugar
2t baking powder
1t lemon zest (always left out)
1/4t salt
1 cup frozen blueberries, raspberries, etc. (not in syrup)

Strudel Topping
1/4 cup sugar
2T flour
1T butter


Mix together wet ingredients (first 4). Mix together dry ingredients (next 5). Add wet ingredients to the dry ones and mix. Add berries and mix; set aside. Make strudel topping by combining ingredients with a fork until crumbly. Line or grease muffin tin and spoon evenly into cups. Spoon strudel on top. Bake at 400 for 16-20 min.

Pumpkin Chocolate Chip Muffins

1 2/3 cup flour, sifted
1 cup sugar
1T pumpkin pie spice
1t baking soda
1/4t baking powder
1/4t salt
1 stick butter, melted
1 cup pumpkin (1/2 can)
2 eggs
milk chocolate chips

Mix all dry ingredients (first 6). Mix wet ingredients (last 3). Add wet ingredients to dry ones. Mix in 1/2 cup to 1 cup milk chocolate chips (these are so good you might not want to put in too many chocolate chips). Grease or line muffin pan and bake @ 350 for ~20 min. Take out immediately and cool on wire rack.

Ham and Potatoes

3T butter
3T flour
1t salt
1c shredded cheddar cheese
2c milk
2 med. onion, chopped
6 med. potatoes, peeled and sliced
1 lb ham (diced- the kind you can buy to make omelets)
breadcrumbs

Note: Basically this is a good recipe for leftover ham; nice and hearty. We halved this recipe (and cooked in a smaller dish) and it made plenty for us. We also used sliced deli ham and it worked quite well. Also, the onion wasn't part of the original recipe, but we really like onion.

Boil potatoes until soft and set aside. Cook onions in microwave until soft (~2 min) and set aside. Melt butter and add flour, stir constantly to make a roux; let it bubble a min. or two while still stirring. Add milk and cook until the mixture thickens. Add cheese and ham, stir until cheese is melted. Stir in potatoes and onions and pour into a 9x13 baking dish. Sprinkle breadcrumbs on top and bake @ 375 for 20 min.

Mexican Cornbread

2 cups self-rising cornmeal
1/2 cup bell pepper chopped
1/4 tsp. red pepper
1 cup buttermilk
1 cup cheddar cheese
1 cup cream style corn
3/4 cup wesson oil *
3 eggs

Mix in order given.
*Put 1/2 of oil in baking dish and remainder in mix.
Bake 375 degrees for 1 hour.

Chicken Pot Pie

1/4 cup butter (split)
2T flour
1 cup chicken broth, warmed
1/4 cup whipping cream or milk
1 large onion, coarsely chopped
2 carrots, sliced
2 celery sticks, coarsely chopped
2 med potatoes, chopped, cooked
2 chicken breasts, cooked, chopped
1/2 cup peas (I used frozen)
2 Pillsbury pie crusts

Preheat oven to 375.

Melt 2T butter in a heavy pan, Whisk in the flour and cook until bubbling, whisking constantly. Add the warm stock and cook over medium heat, whisking, until the mixture boils. Cook for 2-3 min. more. Whisk in the cream or milk. Season with salt and pepper. Put to one side.

Heat the remaining butter in a large pan until foamy. Add the onions and carrots and cook until softened (~5min). Add the celery and cook for 5min more. Stir in the chicken, peas and potatoes.

Add the chicken mixture and sauce; then combine. Add salt and pepper if necessary.

Roll out one pie crust and line the bottom of a pan (I use a 9x13 or sometimes the one that is just smaller than that one). Add the chicken mixture. Roll out the other pie crust and lay on top of the chicken mixture. Seal the edges to the pan or bottom pie crust (if you can- you can't always with a 9x13 pan). Cut several vents in the top crust.

Bake until the top crust is browned, about 30 min.

This makes a lot; we eat it for days, but we like it.

(The original recipe calls for mushroom to be cooked with the celery, instead of potatoes. We hate mushrooms.)

SPICY ENCHILADAS WITH PUMPKIN SAUCE

2 chicken breasts
6 scallions, thinly sliced (can use regular onions)
1 can drained, rinsed black beans
Coarse salt and ground pepper
1 can (15 ounces) pumpkin purée
4 garlic cloves, peeled
1 jalapeño chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8(6-inch) corn tortillas (I used a lot more than 8)
1 1/2 cups grated sharp white cheddar cheese (can use regular sharp cheddar cheese)

Note: This was a bit "saucy" for us. Next time I will only use/make half the enchilada sauce.

Preheat oven to 425°. In a medium bowl, combine chicken, beans and scallions. Season generously with salt and pepper; set aside.

In a blender, purée pumpkin, garlic, jalapeño, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.

Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

Tortellini Salad

1 pkg tortellini (multi-colored if available)
1 zucchini
1 red onion
1 yellow and/or orange bell pepper
cilantro
feta cheese
Paul Newman oil and vinegar salad dressing

Cook tortellini according to pkg instructions. Cut zucchini, onion and peppers into strips. Combine all together. Add as much cilantro and feta cheese as you think fit. Add as much salad dressing as you think fit (up to the whole bottle-but I never use quite that much). Chill and enjoy.

Barefoot Contessa's Herb-Roasted Onions

Ingredients

nocoupons

• 2 red onions
• 1 yellow onion
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 tablespoon minced fresh thyme leaves
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup good olive oil
• 1/2 tablespoon minced fresh parsley leaves

Directions

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Barefoot Contessa's Chicken Piccata

Ingredients

nocoupons

• 2 split (1 whole) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 extra-large egg
• 1/2 tablespoon water
• 3/4 cup seasoned dry bread crumbs
• Good olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 1/2 cup dry white wine (I used cooking wine)
  
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Alton Brown's Meatloaf

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoons kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 tablespoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Note: I half this recipe and only use 1lb of lean ground beef- works just fine. Also, I don't have a food processor so I just try to chop it really small.

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Mom's Macaroni

1 box macaroni noodles, cooked, drained
3-4T butter (melted)
1 can evaporated milk
2-3 cups cheese
1t garlic powder
1/2t dry mustard
couple shakes worchestershire sause
salt to taste
1 sleeve saltine crackers
garlic powder
lemon pepper

Add all in pan (except macaroni) and cook until cheese is melted. Combine with macaroni. Top with crushed crackers and sprinkle liberally with garlic powder and lemon pepper. Cook at 350 for 30 min. (note: Mom warned me not to prepare ahead and cook later because all the cheese would settle at the bottom. I did this successfully by not adding the crackers, garlic powder and lemon pepper before I put it in the refrigerator. Once I was ready to cook it I used a spatula to flip the macaroni so that all the cooled, settled cheese was now on top. I then put the crackers, garlic and lemon pepper on it and cooked it. It turned out great!)

Shumway Spegetti

1/2 lb country sausage, browned, drained
4 cans (14oz) tomatoes
6-8 baby carrots
3-4T olive oil
1 onion, chopped
4-6 garlic cloves, chopped
3T sugar
1t salt
1T Italian Seasoning
pepper to taste

Puree tomatoes and carrots in blender; set aside. Heat olive oil in pan and cook onion and garlic until tender. Combine everything and cook on low heat 3-4 hours.

Crockpot California Tamale Pie

3/4 cup yellow cornmeal
1 egg, slightly beaten
1t chili powder
1t seasoned salt
16oz corn
1 cup shredded cheddar
1 cup milk
1lb ground beef, browed and drained
15 oz chunky salsa
1/2t cumin
2.25 oz olives (optional)

Combine all except cheese and cook in crockpot 3.5 hours on high. Sprinkle with cheese, cook 5-10 min. more to melt.

Linda's Corn Chowder

2 slices diced raw bacon
1 med onion, chopped
4 med potatoes, peeled, chopped
3 cup chicken broth
2 cup corn
3 cup milk (2%)
3 T butter
salt and pepper
1/4 cup potato flakes

Cook bacon slowly until fat melts. Pour off fat. Add onion, cook until tender. Add potatoes and broth, cover and cook until potatoes are tender. Add corn and milk cook low for 5 min. Add butter, salt and pepper to taste. Add potato flakes before serving (to thicken the liquid- I like it really thick so I add more).

Apricot Chicken

Chicken Breasts
1 med jar apricot preserves
1 small bottle Russian dressing
1 pkg. onion soup mix

Combine all ingredients in crock pot and cook until done (~3hrs). Serve with rice.

San Francisco Chops

4 pork chops, about 3/4 inch thick
1T oil
1 clove garlic

Sauce:
2t oil
2T beef broth
2T soy sauce
2T brown sugar
1/4t crushed red pepper
2t cornstarch
2T water


Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. Saute garlic for a minute (don't burn it). Combine oil, broth, soy sauce, brown sugar, and pepper. Place chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through, 30 minutes. Add a little water to keep sauce from cooking down too much. Turn once. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thick. Pour over chops and serve with buttered noodles.

Granola Bars

2 c. brown sugar
1 1/3 c. peanut butter (smooth or crunchy)
1 c. corn syrup
4 tsp. vanilla
3 c. quick oats
3 c. rice crispies cereal
1 c. coconut

Optional:
1 c raisins
1 1/2 c chocolate chips

preheat oven to 350*. Prepare edged cookie sheet (or 9x13 pan if you want it thicker) with coating, non-stick spray, or parchment paper.

Mix the first 4 ingredients in a LARGE bowl. Stir in oats, rice crispies, and coconut until well blended. Fold in optional ingredients you are using.

Press HARD into pan. Bake for 15-20 minutes or until set and edges are browned. Cool COMPLETELY before cutting. Store in air tight container.

Rolls

Warning it makes a ton. So I half it.

* 4 c. scalded milk (heat milk in a saucepan until it is super hot)
* 1 c. sugar
* 1 c. oil
* 4 eggs
* 1T. salt
* 3 pkg of yeast
Mix together sugar, oil, eggs, salt and milk. Stir in yeast.

*add 5 c. of flour- mix and let sit until it is bubbly
* add 5 more cups of flour
* Knead dough
* scrape out of bowl
* oil bowl
* place kneaded dough back into bowl and let it rise
* punch it out and knead
* let it rise a second time
* Divide dough into 4 balls
* roll out each ball into a flat circle and spread butter on dough
* using a pizza cutter cut 16 triangles (like you would with a pizza
* starting with the wide end of the triangle roll it like a croissant and place on an ungreased cookie sheet
* Bake at 350 for around 20 minutes

Pineapple and Green Chili Tacos

3 lbs boneless, skinless chicken breasts (or you could you pork)
1 (20 ounce can) crushed pineapple with juices (I used tibits because that what I had.)
1 (16 ounce) jar tomatillo salsa (green salsa or salsa verde)
2 (4 ounce) cans green chiles, undrained
2/3 cup brown sugar

Combine all ingredients in the crock pot and cook on high for 4 hours or on low for 6 to 8hours. (If you use frozen meat, it will take longer--so plan for it.) Take out the chicken about 30 min-1 hour before you are ready to serve. Shred chicken, season to taste with salt and pepper. Add back into crockpot with the juices for 30 min-1 hour. Serve in tortillas with desired toppings.

Family Food Blog

Okay, so I actually did it, I made a recipe blog. Next step, actually add recipes. We'll see how that goes.