Apple Crisp

Easy comfort food--one of this season's favorites!!

Apple Crisp

5 c sliced, peeled apples (I use Granny Smith)
3 T sugar
1/2 c oats
1/2 c packed brown sugar
1/4 c flour
1/4 t cinnamon
1/4 t nutmeg
1/4 c butter
1/2 c coconut

(NOTE:  I usually "double" this recipe and bake it in a 9X13 dish.  I use 12 apples, 1/4 c sugar, and double everything else)

Place fruit in baking dish, sprinkle with sugar and stir.
For topping, in medium/large bowl, combine oats, bwon sugar, flour, nutmeg, cinnamon.  Cut in butter until it resembles coarse crumbs.  Stir in coconut.  Sprinkle topping over filling.

Bake for 30-35 min at 375 degrees.

Vanilla Steamer

After sledding this morning, I was really in the mood for one of these.  This is totally a work in progress, girls.  PLEASE feel free to experiement and improve on this and tell me (in the comments) what you found.

Vanilla Steamer

1 c 2% milk

1 T French vanilla syrup (the kind you use to flavor coffee, see pic below)

Warm over medium heat, whisking until frothy (just a few minutes).  Top with a dollop of whipped cream and enjoy!!

German Chocolate Frosting

German chocolate cake is Josh's favorite and I found this recipe for frosting that is so. delicious.  Seriously, I did could eat it with a spoon.  Although, I need to start finding recipes that don't call for a whole stick of butter...

1 cup evaporated milk


1 cup white sugar

3 egg yolk, beaten with 1 teaspoon water

1/2 cup butter

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup flaked coconut

Directions

1.In a large saucepan combine evaporated milk, sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

Tomato-Basil Parmesan Soup

This soup is FANTASTIC. It comes out of the most recent BYU Alumni magazine and received 5 stars.

Makes about 2 quarts

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 t. dried oregano or 1 T. fresh oregano
1 T. dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 t. salt
1/4 t. black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

(Note to Melynie:  1 1/2 times this recipe to fill crockpot)

Banana Bread

1/2 c shortening, butter, or margarine
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla
1/4 t baking powder
1/4 t salt
3/4 t baking soda
1/2 t nutmeg
1/4 c sour milk*
2 c flour
2 mashed ripe bananas.

Cream shortening and sugar.  Add eggs and mix well. Add vanilla, baking POWDER, salt, and mix well.  Put the soda in the sour milk (it will bubble up).  Mix in the sour milk mixture and the flour alternately.  Add mashed bananas last and mix well.  Make in greased bread pan at 350 degrees for 60 min or until it tests done.

*To make sour milk, and 1 t white vinegar to milk, stir and let sit a few minutes.

Makes 1 loaf

***I just experimented with the last batch (pictured above).  I put a mixture of chopped walnuts, coconut and raw sugar as a topping before baking.  It came out so delish!!

Probably the best Chocolate Chip Cookies I've ever had

This recipe is from my friend, Joleen.  These cookies were to. die. for.  Again, I'm lucky to have friends who share their incredible recipes.  Since we moved to the Northwest I've been searching for a good choco chip cookie recipe (my old one didn't work in Seattle).  And, like the pumpkin muffins below, these will also change your life.  It's a lot of delicious life changing going on.  Love you!!


this is for 6 dozen cookies... a stand mixer works best


2 cups butter, softened

1 1/2 cups white sugar

1 1/2 cups brown sugar

cream together until light and fluffy. This is very important. until it is white!

add

3 eggs

2 Tablespoons real vanilla

mix well

add

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

6 cups of flour

do not overmix

stir in

2 cups semi sweet chocolate chips

2 cups milk chocolate chips

2 cups white chocolate chips

use a cookie scoop and scoop onto cookie sheets

bake in preheated 350 oven for 13 minutes

enjoy!

Cream Cheese Filled Pumpkin Muffins

Okay, ladies.  This recipe is AMAZING.  I would have paid a lot of money for it.  Luckily, my brilliant friend Mandy is willing to share (she made these for my birthday). :)  I didn't write the note at the bottom, but it's true: these will change your life. :)  Enjoy!!  I would have posted a picture, but I ate them too fast.  True story.  Love ya!

Muffins:

2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. coriander
2 eggs
2 c. sugar
1 c. pumpkin
1/2 c. vegetable oil
1/2 tsp. vanilla

Combine flour, baking soda, cinnamon, salt, and coriander in a bowl. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil, and vanilla. Mix well. Mix in dry ingredients, stirring until moist.

Filling:

6 oz. cream cheese
1 egg
1 Tbsp. sugar

Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.

Topping:
3/4 c. coconut
1/2 c. finely chopped pecans
1/4 c. sugar
1/2 tsp. cinnamon

Combine all topping ingredients together. Spoon batter into muffin cups, filling 1/3 of the cup. Spoon about 1 Tbsp. of filling on top. Fill with remaining batter, to top of muffin cup. Spread to edges. Sprinkle generously with topping. Bake at 350° for 20-25 minutes, or until a toothpick comes out clean.

Note: These will change your life.

Chocolate Ganache

Chocolate ganache (adapted from one I got from my neighbor) is so unbelievably delicious!  Like thick, rich frosting, almost a meal in itself. :)  I'll post a picture soon.  For now, you get a picture of my cute fellow frosting-recipe hunter.

6 oz of chocolate (I use at least 60% dark or even 70%). Melt in a double boiler with 6 tbs of milk (I've used heavy cream to--if you're up for it)  used , a good pinch of salt (and my secret: a hint of cinnamon). When melted, take it off the boiler and mix in 6 tbp of butter and stir it gently until it is completly smooth. Super on bunt cakes as a glaze but it actually works as a rich frosting if it cools (you can whip it to make it lighter).

The Best Buttercreme Frosting.

Got this recipe from my friend Jenny.  So delish, very light and fluffy, but you can still make a killer swirl with it.  My new favorite.  It's on a graham cracker because after my extensive hunt for delicious frosting recipes, I had baked my share of cookies and cupcakes to try them out on.

Quick Vanilla Buttercream Frosting (From foodnetwork.com)

Serves : 10-12 servings

3 c. powdered sugar
1 c. butter (at room temperature)
1 tsp. vanilla extract
1 to 2 Tb. whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended, and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed, for spreading consistency.

You may also add a dash of cinnamon, lemon juice, candy flavoring, or chocolate.

Frosting lovers, enjoy.

White Chip Macadamia Nut Cookies

*Okay, these were good, but I just used the recipe for "Probably the best chocolate chip cookies I've ever had" and substituted in macadamia nuts and white chips, and they were INCREDIBLE!

I was totally craving these and found this yummy recipe.

1 c butter
3/4 c packed brown sugar
1/2 c white sugar
2 eggs
1/2 t vanilla
1/2 t almond extract
1 t baking soda
3 c flour*
1/2 t salt
1 c white chocolate chip
1 c coarsely chopped macadamia nuts

Preheat oven to 350 degrees. Cream butter and sugars. Mix in eggs, one at a time. Add vanilla and almond extract. Mix flour, soda and salt together. Gradually add to creamed mixture. Gently stir in chocolate chips and nuts.

Bake 10 min or until golden brown.

*Note: the original recipe called for 2 1/2 c flour, but it seemed way to runny for me, so I added the 1/2 c extra flour. It thickened the dough up a bit, but the cookies were a teensy bit 'cakey'. Play with it, let me know what works for you.

Sloppy Joes

1 lb ground beef

1/2 c chopped onion

1/2 c chopped green pepper

1 can diced tomatoes (7.5 oz)

1/4 c water

1 to 1 1/2 t chili powder

2 T quick oats

1-2 t Worcestershire sauce

1/2 t garlic salt

6 hamburger buns, split and toasted

Cook meat, onion, and pepper together. Drain. Stir in undrained tomatoes, water, oats, chili powder, Worcestershire sauce and garlic salt. Bring to boiling. Reduce heat and simmer 5-10 min. serve in buns.

Basil Lime Fruit

Boil until dissolved
1/2 c sugar
1/2 c water

Add
handful of fresh basil leaves
1 T grated lime rind

Let the syrup incorporate for a few minutes, strain off solids, and pour over your choice of fruit just prior to serving.

Voila!!

Hawaiian Haystacks

This is one of our favorite dishes. It is a variety show of textures and flavors.

Layer:

coconut rice

cream of chicken soup (mixed with a can of water and heated--add cubed chicken, optional)

chow mein noodles

diced tomatoes

diced green and red peppers

pineapple

green onions

coconut

toasted slivered almonds (spread in a single layer on a shallow baking pan, 350 for 5-7 min)

Can I just say? Tasty.

Coconut Rice

My friend Mandy introduced me to this, and we LOVE it!! So simple, yet adds such a great coconuty flavor. Great with Hawaiian haystacks, sweet and sour chicken, etc. Check it out. The measurements are approximate--play with them to get the amount of rice that you need.

Coconut Rice

2 c dry rice
4 c water

Cook as directed. When the rice is done, mix in
1 can coconut milk (it is much cheaper at an Asian food market, if you can find one)
3 T sugar.

That's it! I'm serious! My kids ask for this all the time. Enjoy!

Apricot Almond Pie

This could possibly be my favorite pie ever. I've made about 5 of these this summer (and Seattle summer is very short). Try it. You just might like it.

Apricot-Almond Pie
1 pastry crust (the recipe I use is below)
3/4 cup sugar
1/3 cup flour
4 cups sliced, pitted apricots (about 1 3/4 lbs)
1/2 tsp. almond extract plus 2 T. water
1/4 cup slivered almonds, optional
Crumb Topping:
Stir together 1/2 cup flour and 1/2 cup brown sugar. Using a pastry blender or a fork, cut in 3 T. butter until mixture resembles coarse crumbs.

1. Prepare and roll out pastry and line a 9 inch pie plate with it. Prepare crumb topping and set aside.
2. In a large bowl combine sugar and flour. Add apricots and almond/water. Gently toss until coated.
3. Transfer apricot mixture to pastry-lined pie plate. Sprinkle crumb topping over the filling. Sprinkle with almonds
4. Lightly tent the pie with foil and bake at 375 for 25 minutes. Remove the foil and bake for an additional 20-25 minutes or until top is golden and bubbly. Cool on a wire rack and ENJOY!

Pastry Recipe (from Betty Crocker):
1 cup flour
1/2 tsp. salt
1/3 cup plus 1 T. shortening
2-3 T. cold water

Mix together flour and salt. Cut in shortening with a pastry blender or fork. Sprinkle with cold water, adding more (1-2 tsp. if necessary) until all flour is moistened and pastry almost leaves side of bowl. Gather into a ball and roll out on floured surface. If you have time you can refrigerate the pastry in plastic wrap for 30 minutes to make it easier to roll. Transfer to pie plate and cut off any excess.

Homemade Crescent Rolls

This is my friend Mandy's recipe, and it is SO yummy and delicious. I make these at every holiday now! They take about 2 hours, so plan accordingly.

2 c warm water, 110-115 degrees (I use a candy thermometer)
2 T rapid rise yeast
1/2 c oil
1/2 c powdered milk
1/2 c sugar
2 eggs
2 t salt
5-6 c bread flour

Softened butter

Pour water in a bown and sprinkle yeast over the top. Allow to soften about 5 min. Add remaining ingredients and mix well (I just put it all in my kitchen aid with the bread paddle attachement). Dough will be somewhat sticky. Allow to rise for 45 min (I put the whole bowl in a garbage bag and tie the top-it comes out perfectly!). Punch down and allow to rise for another 45 min. Break into two equal pieces. On a floured surface, roll our each chunk into a large circle. Spread softened butter (not melted) onto entire circle. Cut wedges with a pizza cutter (cut into 8 for larger, 12 for smaller). Starting wtih wide end of triangles, roll up like a crescent rolls. Place on cookie sheets with pointed end tucked underneath (so it doesn't pop open during baking). Bake at 400 degrees for 10-14 min, or just until golden on top.

Mandy also has this illustrated step by step on her blog. Click here .

Note to myself:  Double batch will fit in kitchenaid, can also rise there.  10 rolls will fit on each airbake pan.  Bake double pans, 7 min, switch, 7 min.

Almond-Crusted Pork with Honey-Mustard Dipping Sauce

These are a delicious little snack/dinner. The almonds give them an almost-like-fried-chicken crunch (and I'm not a fan of fried things in general). This is however a fun treat!

1 c. coarse dry breadcrumbs, preferably whole wheat *
1/2 c. almonds
1 t. garlic powder
1/2 t. salt
1/4 t. ground pepper
1 large egg white, beaten
1 pound pork tenderloin, cut into 1/2 inch thick slices

Dipping Sauce:
1/4 c. honey
2 T. reduced sodium soy sauce
2 T. Dijon mustard

1. Preheat oven to 425 degrees. Set a wire rack on a baking sheet and coat it with cooking spray.
2. Place breadcrumbs, almond, garlic powder, pepper, and salt in a food processor; pulse until almonds are coarsely chopped. Transfer to shallow bowl.
3. Place egg white in another shallow bowl. Dip both sides of each pork slice in egg white, the coat with almond mixture. Place pork on prepared rack.
4. Bake until golden brown and no longer pink in the center (~16-18 minutes).
5. Meanwhile, whisk honey, soy sauce, and mustard in a small bowl.

*So, whole wheat breadcrumbs are not readily available where I live so I just make my own...Tear firm bread into pieces and then put into a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake at 250 degrees until dry and crispy (~15 minutes). One slice of bread makes about 1/3 c. dry whole-wheat breadcrumbs.

Apple Snack Squares

These are a delicious and semi-healthy snack. After all they do have apples in them! It's always fun to add a little seasonal twist with the help of a cookie cutter. Happy Love Day!

Ingredients:

2 cups sugar

2 eggs

3/4 cup vegetable oil

2-1/2 cups self rising flour *
1 t cinnamon

3 cups diced tart apples (I leave the peels on for

extra fiber and deliciousness!)

1 cup chopped walnuts

3/4 cups butterscotch chip (caramel pieces would also be good)

Mix the sugar, eggs, and oil. Add flour and cinnamon. The batter will be very thick.

Stir in apples and nuts. Spread into a greased 13x9 pan. Sprinkle chips on top. Bake at 350 degrees for 35-40 minutes or until golden brown/passes the toothpick test. Cool before cutting...if you can wait.

*If using regular flour add 3-3/4 t of baking powder and 1-1/2 t of salt.

Enjoy (:

Popeye Pasta

Casual in looks, good in flavor. Fresh-tasting garlic and tomato with salty feta cheese. A Mediterranean look and taste. Really quick and easy with great flavor (I add diced chicken if I want to make it more filling but it doesn't need it). One of our FAVORITES!

8 oz. spaghetti noodles/angle hair pasta

12 c. boiling water

1 T. olive (or cooking) oil

2 c. diced roma (plum) tomatoes (I just used canned diced tomatoes usually)

3 garlic cloves, minced (or 3/4 t. powder)

2 T. olive (or cooking) oil

3 c. coarsely chopped fresh spinach, lightly packed (I've used 1 lb. frozen spinach)

1 T. balsamic vinegar

1 T. chopped fresh marjoram (or 3/4 t. dried)

1/2 t. salt

granulated sugar, just a pinch

pepper, sprinkle

1 c. crumbled feta cheese

Cook pasta in boiling water in large uncovered pot for 6 minutes until tender but firm. Drain. Return to pot.

Add first amount of olive oil. Toss. Keep warm.

Meanwhile, saute tomato and garlic in second amount of olive oil in large frying pan for about 2 minutes until tomatoes have released their juices.

Add next 6 ingredients. Heat and stir about 1 minute just until spinach is wilted and heated through. Pour over pasta. Add feta cheese (I rarely do). Toss well.

Pumpkin Chipotle Soup

This is a fantastic soup!! It takes real pumpkin (or you can use butternut squash according to the recipe) though so I make it after I make "Dinner in a Pumpkin" to use up the remaining pumpkin. Sorry this has taken me a while to publish (more of an autumn recipe)!

1 t. cumin
1 T. olive oil

1 T. butter

1 1/2 c. diced onion

2 t. minced, seeded serrano or jalepeno pepper

5 c. chicken stock or canned, low-sodium chicken broth

5 c. diced (1/2") fresh pumpkin such as Sugar Pie or Cinderella, or butternut squash

1/2 t. chipotle pepper puree
1/4 c. chopped scallion

Salt

Queso fresco or feta cheese, for garnish

Fresh cilantro leaves, for garnish

1. Combine oil and butter in skillet and cook over medium heat until butter melts. Add onion and cook until golden brown, 10 - 12 minutes. Add chili pepper and ground cumin and cook, stirring, 1 minute; set aside.

2. Bring stock to a boil in large saucepan or soup pot. Add onion mixture and pumpkin or squash, cover, and cook until pumpkin or squash is tender when pierced with a fork, about 10 minutes (or if you are making this recipe after "Dinner in a Pumpkin" the pumpkin is already cooked and just needs to be heated up). Stir in chipotle puree, scallion, and 2 teaspoons salt. Ladle hot soup into bowls and garnish each with heaping tablespoon queso fresco or feta cheese and chipotle leaves.

I'm not really sure what chipotle puree is exactly so I just added some "pepper blend" spice from Aldi which was super yummy. Enjoy!

Holiday Cranberry Muffins

Mix and bake in greased muffin pan at 375 for 30 min:

2 c flour
2 t baking powder
1 c sugar
1/2 t salt
2 c whole cranberries
1 c milk
3 T melted butter

Prepare sauce and serve muffins warm with sauce.

Bring to a boil, reduce heat 1 min, spoon over muffins.

1/2 c butter
1 c sugar
3/4 c whipping cream.

These are SO tasty, and that sauce...well, for crying out loud, look at the ingredients!! My family doesn't really love the tart cranberry taste like I do, so we just tried the recipe with blueberries instead and they were delicious!! That sauce...

Outrageous Chocolate Chip Cookies

These are our FAVORITE cookies, and they have never failed me.

Outrageous Chocolate Chip Cookies

1/2 c white sugar
1/3 c brown sugar, packed
1/2 c peanut butter
1/2 c butter
1/2 t vanilla
1 egg
1 c flour
1/2 c oats
1 t baking soda
1/4 t salt
1 c semi sweet chocolate chips

Cream butter and sugars. Add remaining ingredients and mix well. Drop by tablespoon on to lightly greased cookie sheet (I always use parchment paper, and no grease). Bake 10-12 min at 350 degrees. (Mine always come out perfect at 10 min).

Enjoy!! I always double the batch, and if (that's a big if) I have leftover dough, it freezes well.

Cowboy Caviar

6 med. chopped tomatoes
1 bunch chopped green onions
1 sm package frozen sweet white corn
juice of 1 lime
1/4 c. red wine vinegar
1/3 c water
1 bunch cilantro, leaves only, chopped
1 can black beans, well drained
2 lg avocados, chopped
salt and pepper
1/4 c light olive oil
1 env. Italian dressing mix

Combine veggies. Sprinkle with lime juice and salt and pepper to taste. In a jar or cruet, combine vinegar, water, and dressing mix. Shake well. Add oil and mix well. Pour over vegetable mixture. Chill and serve wtih your favorite tortilla chips.