Tuesday, September 20, 2011

Cinnamon-Apple Crostata

**Update**- this was actually really yummy and easy!  I used granny smith apples, pecans, and  put some ice cream on top.  Definitely enjoyable :) It didn't take as long as the recipe called for - maybe 15 minutes total for the crust to brown but I used two regular pie crusts and just put them on a flat sheet so they were smaller.  (I needed two to get all four apples in). Again EASY and worth a try! :)

Ok- haven't tried this yet but I want to.  Sounds great for fall!


box Pillsbury® refrigerated pie crusts, softened as directed on box
cup sugar
teaspoons cornstarch
teaspoons ground cinnamon
cups thinly sliced, peeled cooking apples (4 medium)
teaspoon sugar
tablespoons chopped pecans or walnuts
Whipped cream, if desired

1Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet.2In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold crust edge over filling to form 2-inch border, pleating crust as necessary. Brush crust edge with water; sprinkle with 1 teaspoon sugar.3Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender. Serve with whipped cream.

Crockpot Taco Bowls

As requested by some people at work- here is the taco bowl recipe- again from Budget Bytes. We did this without the chicken and it was yummy. When serving we put brown rice on the bottom of our bowls and topped it with sour cream and cheddar cheese. It kind of tasted like chili. Really hearty and satisfying for those fall days :). Happy cooking!

Click here for the original post and pictures.

Prep time: 10 min. Cook time: 8 hrs. Total: 8 hrs. 10 min.

1.5 lbs.chicken breasts
1 (16 oz.) jarsalsa
1 (15 oz.) canblack beans, drained
1/2 lb. (8 oz.)frozen corn
1 Tbspchili powder
1/2 Tbspcumin
1/2 Tbspminced garlic
1/2 tspdried oregano
1/4 tspcayenne pepper
1/4 tspsalt
to tastecracked pepper
2 cupsdry rice
8 oz.shredded cheddar
1/2 bunchcilantro (optional)

STEP 1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

STEP 4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.