Oh my goodness I have been craving this one. This is my moms and it is so good!
4 cups of granny smith apples (about 4 medium apples)
3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
1 tsp cinnamon
1/3 cup softened butter
the recipe calls for 3/4 tsp of nutmeg but I don't use it.
Preheat oven to 375 degrees.
Melt butter mix with sugar, oats, flour, cinnamon
Cut apples and lay in the bottom of an 8x8 pan.(pain in the butt but I use a potato peeler to get the apples nice and thin!) Pour the mixture on top.
Bake for 30 minutes.
Reminds me of home! Love it! Enjoy!
Thursday, July 29, 2010
Saturday, July 17, 2010
Pinwheels
So Adam and I were headed to a friends house the other night and we needed to bring an appetizer. I stumbled across this one on pillsbury.com. They have different versions of it. I'll put the one they did first and then the one we did. They were actually pretty good and pretty easy!
Nacho Cheese, Red Pepper, and Green Onion Pinwheels.
Ingredients:
nacho cheese
red pepper
green onion
crescent rolls
1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
2. Use crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.
3. Put a layer of nacho cheese on the flattened dough. Cover with red pepper and green onion.
4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
5. Bake for 13-17 minutes. (it took ours about 15).
Enjoy!
Ok so we used the same idea but did this:
Goat Cheese Pinwheels
Ingredients:
Goat cheese
Two Roma Tomatos
Basil
Salt
Pepper
crescent rolls
1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
2. Use crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.
3) Put a layer of goat cheese along the dough- cut your tomatos and add salt and pepper to taste. Add some basil on the top.
4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
5. Bake for 13-17 minutes. (it took ours about 15).
These could probably be made with anything you like. They have a recipe for nacho ones right now on their website.
http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=44499
Have fun!
Nacho Cheese, Red Pepper, and Green Onion Pinwheels.
Ingredients:
nacho cheese
red pepper
green onion
crescent rolls
1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
2. Use crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.
3. Put a layer of nacho cheese on the flattened dough. Cover with red pepper and green onion.
4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
5. Bake for 13-17 minutes. (it took ours about 15).
Enjoy!
Ok so we used the same idea but did this:
Goat Cheese Pinwheels
Ingredients:
Goat cheese
Two Roma Tomatos
Basil
Salt
Pepper
crescent rolls
1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
2. Use crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.
3) Put a layer of goat cheese along the dough- cut your tomatos and add salt and pepper to taste. Add some basil on the top.
4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
5. Bake for 13-17 minutes. (it took ours about 15).
These could probably be made with anything you like. They have a recipe for nacho ones right now on their website.
http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=44499
Have fun!
Tuesday, July 13, 2010
Tortilla burgers
Ok last one today I promise! So Adam and I wanted burgers awhile ago but found that we didn't have bread or the normal things you would put on a burger so we looked around at what we did have. Thus came the tortilla burger.
Tortilla
Salsa
Tomatoes and lettuce
Gooey cheese or American Cheese (whatever you have)
Sour cream
Beef burgers (though I suppose if you like Turkey that could be used too!)
Add whatever else you like (guacamole, mushrooms, onions etc)
Ketchup
Mustard
Relish
Pickles
Mayo
These of course are up to interpretation. Use whatever sounds good to you! Let me tell you- these were so good we started doing them even when we did have bread! Warm the tortilla, cook the meat, and fill it with whatever you like! Enjoy! :)
Tortilla
Salsa
Tomatoes and lettuce
Gooey cheese or American Cheese (whatever you have)
Sour cream
Beef burgers (though I suppose if you like Turkey that could be used too!)
Add whatever else you like (guacamole, mushrooms, onions etc)
Ketchup
Mustard
Relish
Pickles
Mayo
These of course are up to interpretation. Use whatever sounds good to you! Let me tell you- these were so good we started doing them even when we did have bread! Warm the tortilla, cook the meat, and fill it with whatever you like! Enjoy! :)
Yummy French Toast
This is the best recipe I have found!
French Toast
1/4 cup flour
1 cup milk
1 pinch salt
3 eggs
1/2 tsp cinnamon
1 tsp vanilla
1 tbls white sugar
12 slices of bread.
Combine all ingredients and soak each piece of bread in the mixture. Cook in frying pan until brown. Enjoy!
French Toast
1/4 cup flour
1 cup milk
1 pinch salt
3 eggs
1/2 tsp cinnamon
1 tsp vanilla
1 tbls white sugar
12 slices of bread.
Combine all ingredients and soak each piece of bread in the mixture. Cook in frying pan until brown. Enjoy!
Super Simple Peach Crisp
This one you could probably do with any fruit you like! It is so easy. I found it on the Betty Crocker website.
1 pouch (1 lb 1.5 oz)oatmeal cookie mix.
1/2 cup butter
5 cups frozen sliced peaches thawed and drained or 1 can(29 oz) sliced peaches, drained
1) Heat oven to 375F. In large bowl place cookie mix. Cut in butter, using pastry blender or fork until mixture looks like coarse crumbs.
2) In ungreased 8 in. square baking pan or 2 quart round casserole place peaches. Sprinkle cookie mixture over peaches.
3) Bake 25-30 minutes or until topping is golden brown. Serve warm or cool.
1 pouch (1 lb 1.5 oz)oatmeal cookie mix.
1/2 cup butter
5 cups frozen sliced peaches thawed and drained or 1 can(29 oz) sliced peaches, drained
1) Heat oven to 375F. In large bowl place cookie mix. Cut in butter, using pastry blender or fork until mixture looks like coarse crumbs.
2) In ungreased 8 in. square baking pan or 2 quart round casserole place peaches. Sprinkle cookie mixture over peaches.
3) Bake 25-30 minutes or until topping is golden brown. Serve warm or cool.
Potato Cheese Soup
I had never tried this type of soup with swiss cheese but my husband still claims that it was one of his favorite meals! Also found in the soup magazine and definitly worth a try when the weather cools off! Eat it with some good crispy bread!
Potato cheese soup
3 medium potatoes (about 1 pound)
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups milk
3 tablespoons butter, melted
2 tablespoons all purpose flour
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
1 cup (4 ounces) shredded swiss cheese
In a large saucepan, bring potatoes, onion, water, and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk.
Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.
Yield: 6 servings (1-1/2 quarts)
Potato cheese soup
3 medium potatoes (about 1 pound)
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups milk
3 tablespoons butter, melted
2 tablespoons all purpose flour
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
1 cup (4 ounces) shredded swiss cheese
In a large saucepan, bring potatoes, onion, water, and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk.
Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.
Yield: 6 servings (1-1/2 quarts)
Broccoli wild rice soup
I found this one in a soup recipe magazine. It is so good! I know it is summer but when fall comes around this one definitely hits the spot! I really love it with the almonds (the honey roasted ones are really good!)
Broccoli wild rice soup
1 package (6 ounces) chicken and wild rice mix
5 cups water
1 package (10 ounces) frozen chopped broccoli thawed
1 medium carrot- shredded
2 teaspoons dried minced onion
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional
In a large saucepan, combine rice, contents of sseasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot, and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired.
Yield: 8 servings (about 2 quarts)
Broccoli wild rice soup
1 package (6 ounces) chicken and wild rice mix
5 cups water
1 package (10 ounces) frozen chopped broccoli thawed
1 medium carrot- shredded
2 teaspoons dried minced onion
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional
In a large saucepan, combine rice, contents of sseasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot, and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired.
Yield: 8 servings (about 2 quarts)
Chicken Lasagna
I was told this one by my sister in law. I really enjoyed it! I made a couple edits. Per my mother in law I learned that there are pre- cooked lasagna noodles out there! I would recommend using those! I also cooked the chicken with a little bit of basil and chicken stock (thanks Em!) so it wouldn't burn. I add lots of cheese to the top to make it nice and crispy!
1 pkg. lasagna noodles
1/2 cup butter or margarine
1/2 cup plain flour
1 tsp salt
1/2 tsp pepper
1 tsp basil
4 cups chicken broth
4 cups shredded chicken
1 (24oz) cottage cheese
1 large egg
12 oz. Mozzarella cheese
1 cup parmesan cheese
Cook pasta and set aside. Melt butter in saucepan. Stir in flour, salt, pepper, and basil. Cook 1-2 minutes, stirring constantly. Add broth and stil with a whisk until smooth. Bring to a boil, reduce heat, and simmer 5-8 minutes until bubbly. Stir in chicken and remove from heat. In separate bowl mix cottage cheese, egg, 8 oz of mozzarella, and 3/4 cup of parmesan. Use a 9X13 pan and layer part of chicken mixture, pasta, and then cheese mixture. Repeat until all ingredients are used, ending with chicken mixture. Top with remaining mozzarella and parmesan and bake for 1 hour at 350.
1 pkg. lasagna noodles
1/2 cup butter or margarine
1/2 cup plain flour
1 tsp salt
1/2 tsp pepper
1 tsp basil
4 cups chicken broth
4 cups shredded chicken
1 (24oz) cottage cheese
1 large egg
12 oz. Mozzarella cheese
1 cup parmesan cheese
Cook pasta and set aside. Melt butter in saucepan. Stir in flour, salt, pepper, and basil. Cook 1-2 minutes, stirring constantly. Add broth and stil with a whisk until smooth. Bring to a boil, reduce heat, and simmer 5-8 minutes until bubbly. Stir in chicken and remove from heat. In separate bowl mix cottage cheese, egg, 8 oz of mozzarella, and 3/4 cup of parmesan. Use a 9X13 pan and layer part of chicken mixture, pasta, and then cheese mixture. Repeat until all ingredients are used, ending with chicken mixture. Top with remaining mozzarella and parmesan and bake for 1 hour at 350.
Subscribe to:
Posts (Atom)