Apple Crunch Pie

A new favorite in our house!
Apple Crunch Pie

Apple mixture
½ c sugar
3 T flour
¾ t cinnamon
½ t salt
5 med. apples

After mixing together apple mixture place into pie pan on top of bottom crust you will be using. (I cheat and use Pillsbury's ready made two layer crust that you can get at the grocery store)

Make crumb topping as follows:

crumb topping
1 c firmly packed brown sugar
½ c flour
½ c quick cooking rolled oats
½ c butter, cold
cut together with a pastry mixture
Mix well and place crumb topping on top of apple mixture, then cover with second layer of crust. Make slits into top layer of crust for venting. (I usually use tiny cookie cutters to make pretty designs)


Bake 375 for 50-55 min
Make sure you keep an eye on the crust as it is cooking...about midway or so through cooking, I usually wrap the top edges around the pie with tin foil to prevent over browning or burning.

Enjoy!
Louise

Spanish Rice

Spanish Rice
Ingredients:
One pound of beef chuck chopped meat
1 cup of chopped small onions
1 cup of chopped small green pepper
1 box (14 ounce size) Minute Rice
Tablespoon of Butter
4 Cups of tomato sauce (your favorite jar sauce)
2 Cups Boiling hot water

In Frying Pan on stove:
Brown One Pound of Beef Chuck Chopped then put into a pot
Next, in Frying Pan, Brown 1 Cup of Onions and
Brown 1 Cup Green Pepper..when browned, add the onions and pepper to the pot with the ground meat.
Next,
Brown One Box (14 ounce size) of Minute Rice in Frying Pan (I add about a tablespoon of butter and brown the rice on low or medium heat)

Add rice to pot that has the green peppers, onions and beef already.
Put 4 cups of tomato sauce (I use any good jar sauce)into Pot.
Then add 2 cups of Boiling water to pot.
Mix well over heat. Let stand about a half hour. Rice is done.

This is my Mother in Law's recipe. It is delicious! :)

Country White Bread

Delicious toasted with butter!

Country White Bread

Ingredients

* 2 (.25 ounce) packages active dry yeast
* 2 cups warm water (110 degrees to 115 degrees)
* 1/2 cup sugar
* 1 tablespoon salt
* 2 eggs, beaten
* 1/4 cup vegetable oil
* 6 1/2 cups all-purpose flour

Directions

1. In a large mixing bowl, dissolve yeast in water. Add sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and shape into loaves. Place in two greased 9-in. x 5-in. x 3-in loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Remove from pans to cool on wire racks.

Dipped Gingersnaps!

These are the BEST cookies, I promise! :) These are from Taste Of Home:

Dipped Gingersnaps  

87 ServingsPrep: 20 min. Bake: 10 min./batch + cooling

Ingredients

• 2 cups sugar
• 1-1/2 cups canola oil
• 2 eggs
• 1/2 cup molasses
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 3 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• Additional sugar
• 2 packages (10 to 12 ounces each) HERSHEY®’S Premier White Chips 
• 1/4 Cup Shortening                                             
  Directions
  • In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine
  • the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed
  • mixture and mix well.
  • Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking
  • sheets. Bake at 350° for 10-12 minutes or until cookie springs back when
  • touched lightly. Remove to wire racks to cool.
  • In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway
  • into the melted chips; allow excess to drip off. Place on waxed paper; let stand
  • until set. Yield: about 14-1/2 dozen.
  • 
    
  Nutrition Facts: 2 cookies equals 128 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 93 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.
                                                                                                                                                         

Chicken Casserole

 I made this recipe for my family tonight and it was delicious! :)

 From http://www.allrecipes.com

Chicken Kathleen

Ingredients

• 1 (10 ounce) package yellow rice, cooked
• 2 skinless boneless chicken breast halves, cooked and cubed
• 1 (10 ounce) package chopped frozen broccoli, thawed
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 3/4 cup milk
• 1 (8 ounce) package Cheddar cheese, shredded
• 1/2 cup butter
• 2 cups dried bread crumbs, seasoned

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Spread rice evenly over the bottom of a lightly greased 9x13 inch baking dish. Sprinkle cubed chicken evenly over rice, then sprinkle the broccoli over the chicken. Mix soup and milk together, and pour mixture evenly over chicken/broccoli mixture. Sprinkle cheese evenly over the soup.
3. Melt butter or margarine in a small saucepan or skillet over low heat; add bread crumbs and mix completely together. Spoon mixture evenly over cheese layer in baking dish and cover with aluminum foil.
4. Bake at 375 degrees F (190 degrees C) for 1 hour.

Cheese Macaroni

This is what I call it, but my daughter insists it is called Macaroni and Cheese! ;)

Ingredients:
4 cups of Rotini or your favorite Pasta
12 Ounces shredded Cheddar Cheese, sharp or mild
1/2 stick butter cut up

Boil pasta till cooked
drain, then transfer into another pot.
Add Cheese and butter..
stir till all melted and mixed well.

Enjoy! :)

Lemon Bundt Cake

This is sort of a made up version..a made up one that I created quickly tonight! lol

Preheat oven to 350 Degrees

Ingredients:
For Cake:
One box of white cake mix (that lists one cup of water in the ingredients)
1/2 cup of Lemon Juice

For Icing:
2 Cups of 10x Powdered confectioners Sugar
4 Tablespoons of Butter Melted
4 Tablespoons of Lemon Juice


Mix ingredients for cake as directed on the back of the box of cake mix..EXCEPT! For one cup of water, only use 1/2 a cup of water...then add 1/2 a cup of LEMON JUICE. This will give you your full one cup of liquid.
Mix with electric mixer for a full 2 minutes.

Pour into a greased (I use Pam baking spray) bundt pan.
Bake as directed on box from cake mix for the amount of minutes for bundt pan.

Just before cake is taken out of oven, mix ingredients for icing in a separate bowl..mix well till smooth..then, pour over warm cake.


This cake turned out fantastic! So moist and delicious. I didn't think I could substitute the lemon juice for the water when making the cake..but just that half a cup of lemon juice, and a half a cup of water worked like a charm.

Enjoy!

Irish Soda Bread

Ingredients

* 1/2 cup white sugar
* 4 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 3 cups raisins
* 1 tablespoon caraway seeds
* 2 eggs, lightly beaten
* 1 1/4 cups buttermilk
* 1 cup sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Irish Soda Bread Scones

Irish Soda Bread Scones

Ingredients:
3 Cups of Flour
¼ Cup of Sugar
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
¼ Teaspoon Cream of Tartar
1 Stick of Unsalted Butter, cut into small pieces
1 Cup of Raisins
1 ½ Cups of Buttermilk
10x Confectioners Powdered Sugar

Preheat oven to 350 degrees. In bowl of electric mixer, blend flour, sugar, baking powder, baking soda, and cream of tartar.
Add butter to flour mixture and mix for 2 minutes, or until butter is the size of small peas and is well incorporated into the flour mixture. Add raisins. Mix. Then add buttermilk. Continue mixing about 1 minute. (if you don’t have an electric mixer and are doing this by hand, turn onto a floured board and knead a minute).
Using a large spoon, drop mixture onto ungreased cookie sheets. Bake for 25 minutes, or until brown and crusty. Makes about 1 dozen Scones. Sprinkle with 10x confectioners powdered sugar when cooled.
This is a wonderful treat to serve your guests for part of a breakfast or brunch meal…looks fancy when piled high on a plate that is lined with paper doilies! ;)

Cinnamon Coffee Cake

Pre-heat oven to 350 degrees

Ingredients:

Streusel Topping:
1 and 1/2 cups graham cracker crumbs (1 pkg cinnamon graham crackers from box crushed and ground)
3/4 cup chopped pecans or walnuts (optional)
3/4 cup brown sugar
1 and 1/2 teaspoons ground cinnamon
2/3 cup butter melted

Cake:
1 Package (2 layer size) yellow or white cake mix
1 cup of water
1/4 cup cooking oil (vegetable)
3 eggs



Directions:
For Streusel, in medium bowl combine graham cracker crumbs, walnuts, brown sugar, and cinnamon. Stir in melted butter. Set aside.

In large mixing bowl combine cake mix, water, oil, eggs. Beat at low speed with electric mixer, just until moistened. Beat on medium speed for 1 and 1/2 minutes. Pour half of batter into a greased (sprayed with Pam baking spray) 13x9 inch baking pan. Sprinkle with half of the streusel mixture. Carefully spread remaining batter over streusel . Sprinkle with remaining streusel topping. Bake in a 350 degree oven 35-40 minutes or till toothpick inserted near center comes out clean. Cool slightly. Drizzle with powdered sugar icing. Serve warm.
Powdered Sugar Icing:
1 cup sifted confectioners sugar
1 tsp vanilla flavoring
water
When making icing stir together ingredients with just enough water till of drizzling consistency. Drizzle onto cake when done. Cake tastes delicious without icing also!
Makes 12-16 servings.
Perfect for a brunch!