I know I just posted a recipe for Apple pie...just disregard that one and make this one!!!! First off, sorry there is no picture of the pie...we ate it so fast I didn't even think about a picture it was so good! My friend Brittony made it and gave it to us. THANK YOU! THANK YOU! THANK YOU! Seriously it is so good and Tony's favorite dessert is Apple pie and I've never really been good and making them, but I don't think this recipe can go wrong! So Tony's happy that he'll probably get more apple pie! So here it is!
SCRUPTIOUS APPLE PIE
1 pie crust
6 to 7 cups peeled and slice Granny Smith Apples (Brittony said she just used Gala's and they were really good, although I've heard that Granny smith are the best to use because they are tart and complement the sweet really well...so whatever I guess!:))
Juice of 1/2 a lemon
1/2 cup sugar
4 Tablespoons flour
1/4 teaspoon salt
1/2 cup flour
1 1/2 sticks butter (3/4 cup)
1 cup brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping
In a bowl mix peeled apples, lemon juice, sugar, flour, and 1/4 teaspoon salt. Set aside. Cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and 1/4 teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake at 375 degrees for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking.
Remove the pie from the oven and pour 1/2 jar (or more) of caramel topping over the top. Allow to cool slightly before serving.
(This is HEAVEN with some vanilla ice cream while it is still warm!)
Now for the BEST pie crust I've had. I don't like to make pies that much because I HATE making pie crusts, so whenever I make a pie I buy my pie crust and they really aren't that good, so I've never become a big fan of pie, but this pie crust was melt in your mouth good. The layers seriously just melted in my mouth! So when I make my next pie, hopefully remembering how good it was will help me through the process!:)
PERFECT PIE CRUST
1 1/2 cups crisco
3 cups flour
1 egg
5 Tablespoons cold water
1 Tablespoon white vinegar
1 teaspoon salt
In a large bowl, with a pastry cutter, gradually work the crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 Tablespoons of cold water, 1 Tablespoon of white vinegar and 1 tsp. of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into ta large Ziploc bag. Using a rolling pin, slightly flatten each ball of cough (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it's a good idea to put them in the freezer for about 15-20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about 1/2 inch larger, in diameter than that of your pie pan.
With a spatula, lift the dough carefully from the surface of the counter onto the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
These recipes were found by my friend Brittony at pioneerwoman.com. LOVE HER! (both of them!:))
Monday, October 19, 2009
Sunday, October 4, 2009
Pumpkin Pancakes
Conference weekend always gives me the perfect opportunity to try new recipes and to bake! I've been wanting to try some pumpkin pancakes for a while and found this recipe on the internet! They were SOOOOO yummy!!!
1 1/2 cups pancake mix
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg
1 tablespoon brown sugar, packed
1 tablespoon vegetable oil
3/4 cup canned or pureed pumpkin
1 cup water, more or less
In a medium bowl, mix the pancake mix and spices together.
In another bowl, whisk the egg and the brown sugar together. Stir in the oil, the pumpkin, and most of the water.
Add the liquid ingredients to the dry ingredients. Stir with a spatula until just combined adding more water to obtain the right consistency. (The recipe doesn't call for them, but we thought they'd be really good with some chocolate chips in them as well, so I added milk chocolate chips to the batter before cooking...either way they are really good!)
Serve hot with maple syrup, whipped topping, and sprinkled with nutmeg! ENJOY!
1 1/2 cups pancake mix
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg
1 tablespoon brown sugar, packed
1 tablespoon vegetable oil
3/4 cup canned or pureed pumpkin
1 cup water, more or less
In a medium bowl, mix the pancake mix and spices together.
In another bowl, whisk the egg and the brown sugar together. Stir in the oil, the pumpkin, and most of the water.
Add the liquid ingredients to the dry ingredients. Stir with a spatula until just combined adding more water to obtain the right consistency. (The recipe doesn't call for them, but we thought they'd be really good with some chocolate chips in them as well, so I added milk chocolate chips to the batter before cooking...either way they are really good!)
Serve hot with maple syrup, whipped topping, and sprinkled with nutmeg! ENJOY!
Apple/Cherry pie
So I was really excited to make these cool little pies so I went all over town looking for the "squatty" 1/2 pint canning bottles and nobody had any, so I had to just make normal pies! They were still good, but wanted to try out the little ones. Here's a link to where I got the recipe for the little pies. They look so cute and so yummy!
Anyway, here's my apple pie:
1/2 cup sugar
1/2 cup packed brown sugar
3 Tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6-7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 Tablespoon butter
1 egg white
additional sugar
In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375 degrees for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
And for the cherry pie:
I used refrigerated pie dough (because I HATE making it!) and layed it in the bottom of another pie plate. Then I used pie filling that I bought from the store (I know it's never as good, but I was being lazy!:)) and just added some almond extract and mixed it together and then poured it over the crust. Then I made a crumble for the top since I like those the best. The recipe for that was:
1/2 cup brown sugar
1/2 cup flour
4 Tablespoons oats
1/2 Tablespoon Cinnamon
6 Tablespoons cold butter
Combine sugar, flour, and cinnamon. Cut in the butter. (I usually end up using my hand...so much easier!) Add oats and stir to combine.
Sprinkle over the cherries and bake at 425 degrees for 30-40 minutes.
Anyway, here's my apple pie:
1/2 cup sugar
1/2 cup packed brown sugar
3 Tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6-7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 Tablespoon butter
1 egg white
additional sugar
In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375 degrees for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
And for the cherry pie:
I used refrigerated pie dough (because I HATE making it!) and layed it in the bottom of another pie plate. Then I used pie filling that I bought from the store (I know it's never as good, but I was being lazy!:)) and just added some almond extract and mixed it together and then poured it over the crust. Then I made a crumble for the top since I like those the best. The recipe for that was:
1/2 cup brown sugar
1/2 cup flour
4 Tablespoons oats
1/2 Tablespoon Cinnamon
6 Tablespoons cold butter
Combine sugar, flour, and cinnamon. Cut in the butter. (I usually end up using my hand...so much easier!) Add oats and stir to combine.
Sprinkle over the cherries and bake at 425 degrees for 30-40 minutes.
Sunday, September 27, 2009
Yummy Oatmeal Cookies
Makes 6 dozen
1 cup butter (or margarine or shortening)
1 cup sugar
1 cup brown sugar- packed
Cream together then beat in
2 eggs
1 tsp vanilla
In separate bowl combine:
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
3 cups quick oats
1 cup nuts (or chocolate chips)
Beat dry ingredients into creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheet.
Bake for 12- 14 minutes at 375.
They are good baked, but the dough is even better!
1 cup butter (or margarine or shortening)
1 cup sugar
1 cup brown sugar- packed
Cream together then beat in
2 eggs
1 tsp vanilla
In separate bowl combine:
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
3 cups quick oats
1 cup nuts (or chocolate chips)
Beat dry ingredients into creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheet.
Bake for 12- 14 minutes at 375.
They are good baked, but the dough is even better!
Wednesday, September 16, 2009
Quick favorite!
This has become one of the kids' favorite meals and it is so fast and easy...perfect for that hectic evening when you need something quick!
Pita Bread Pizza
(This picture is before we cooked them...I forgot to take an after picture!:))
Pita pockets (we used white this time because they were out of wheat, but I try to use the whole wheat ones...yummy!)
Pizza sauce
Mozzerella cheese
Pizza toppings
I give each of the kids a pita pocket and they get to make their own pizza. They spread on the sauce and sprinkle on the cheese and then put whatever toppings they want on it. We then bake them at 350 degrees for about 8-10 minutes and they have their own personal pan pizza! They LOVE to get creative with their pizza's and make faces or designs and whatever else their little brains think of! I think they might have more fun making them than eating them...which is BIG for my kids!:)
Pita Bread Pizza
(This picture is before we cooked them...I forgot to take an after picture!:))
Pita pockets (we used white this time because they were out of wheat, but I try to use the whole wheat ones...yummy!)
Pizza sauce
Mozzerella cheese
Pizza toppings
I give each of the kids a pita pocket and they get to make their own pizza. They spread on the sauce and sprinkle on the cheese and then put whatever toppings they want on it. We then bake them at 350 degrees for about 8-10 minutes and they have their own personal pan pizza! They LOVE to get creative with their pizza's and make faces or designs and whatever else their little brains think of! I think they might have more fun making them than eating them...which is BIG for my kids!:)
Thursday, August 27, 2009
Blueberry Zucchini Bread
With it being zucchini season...found this different take on zucchini bread and since I LOVE blueberries I thought I'd give it a try. I suppose you could probably use frozen blueberries as well, but used fresh ones. I think it's a keeper!
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups white sugar
1/4 cup brown sugar
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Tablespoon ground cinnamon
1 pint fresh blueberries
TOPPING:
2/3 cups flour
1/2 cups brown sugar
1/2 cups white sugar
1 teaspoon cinnamon
1/2 cup chopped walnuts
1 stick softened butter
Preheat oven to 350. Lightly grease mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Combine dry ingredients for the topping and then cut in the butter until it combines to make a crumbe. Sprinkle on top of each loaf.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center come out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely!
These were really yummy...I had to bake mine about 10 extra minutes. I also did one in a regular sized bread pan and baked it for about the same amount of time and it worked really well also. Hope you enjoy!!!
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups white sugar
1/4 cup brown sugar
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Tablespoon ground cinnamon
1 pint fresh blueberries
TOPPING:
2/3 cups flour
1/2 cups brown sugar
1/2 cups white sugar
1 teaspoon cinnamon
1/2 cup chopped walnuts
1 stick softened butter
Preheat oven to 350. Lightly grease mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Combine dry ingredients for the topping and then cut in the butter until it combines to make a crumbe. Sprinkle on top of each loaf.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center come out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely!
These were really yummy...I had to bake mine about 10 extra minutes. I also did one in a regular sized bread pan and baked it for about the same amount of time and it worked really well also. Hope you enjoy!!!
Monday, August 24, 2009
Sweet Pork Burritos or Salad
This is the best stuff I have ever had!!! SOOOOOO Yummy! I've been wanting to make it ever since I had it this summer at our family retreat!! My sisters Jamie and Melinda had all the recipes, so I can't even take credit for them! There are a few different recipes so I'll just post them one at a time. You've got to try this one!!!
Sweet Pork
2 cans (4 oz. each) chopped green chilies
1 can (8 oz.) diced tomatoes
1 cup barbecue sauce
1 large sweet onion, thinly sliced
1/4 cup chili powder
1 tsp. ground cumin
1 tsp. oregano
1/4-1/2 cup brown sugar (I used 1/2 cup)
1 boneless pork loin roast (2-2 1/2 pounds)
Place roast and all ingredients in a slow cooker. Cook on low for 8-9 hours. Shred meat with a fork. Return to slow cooker for 30 minutes. DECLICIOUS!!
Lime Rice
2 cups chicken broth
1 1/4 cups calrose rice
1 clove garlic
grated lime rind
Juice from one lime and an little bottled lime juice
1/4 tsp. kosher salt
Cilantro to taste
Bring chicken broth to boil and add all ingredients. Lower heat and simmer for 30 minutes.
Tomatillo Dressing (to DIE for!!!)
4-6 tomatillos
1 packet buttermilk ranch dressing
1 packet Hidden Valley Fiesta Ranch Dip
1 cup chopped fresh cilantro leaves
2 Tablespoons chopped garlic
1 teaspoon lime juice
1 cup buttermilk
1 cup mayonnaise
Peel husks off tomatillos and discard. Wash tomatillos and place in blender along with all remaining ingredients. Blend until a fine sauce forms. Chill until ready to serve.
Tortillas strips
corn tortillas
oil
scissors or pizza cutter
Rub oil onto hands, rub tortilla liberally on front and back. Cut into strips. Bake @ 350 for 5-7 minutes per side (or until crunchy). Put on cookie rack, cool completely and salt.
For Burritos:
Place lime rice, black beans (which I forgot...and we love black beans!), sweet pork, grated cheese and tomatillo dressing in tortilla and wrap like a burrito. Top with lettuce, tomatoes, tortillas strips and more tomatillo dressing if you like! SO GOOD!!!
For Salad: (sorry no picture!)
Place sweet pork on a bed of lettuce. Sprinkle with lime rice, tomatoes, cheese, and black beans. Add tomatillo dressing and tortilla strips! Hope you ENJOY!!
Sweet Pork
2 cans (4 oz. each) chopped green chilies
1 can (8 oz.) diced tomatoes
1 cup barbecue sauce
1 large sweet onion, thinly sliced
1/4 cup chili powder
1 tsp. ground cumin
1 tsp. oregano
1/4-1/2 cup brown sugar (I used 1/2 cup)
1 boneless pork loin roast (2-2 1/2 pounds)
Place roast and all ingredients in a slow cooker. Cook on low for 8-9 hours. Shred meat with a fork. Return to slow cooker for 30 minutes. DECLICIOUS!!
Lime Rice
2 cups chicken broth
1 1/4 cups calrose rice
1 clove garlic
grated lime rind
Juice from one lime and an little bottled lime juice
1/4 tsp. kosher salt
Cilantro to taste
Bring chicken broth to boil and add all ingredients. Lower heat and simmer for 30 minutes.
Tomatillo Dressing (to DIE for!!!)
4-6 tomatillos
1 packet buttermilk ranch dressing
1 packet Hidden Valley Fiesta Ranch Dip
1 cup chopped fresh cilantro leaves
2 Tablespoons chopped garlic
1 teaspoon lime juice
1 cup buttermilk
1 cup mayonnaise
Peel husks off tomatillos and discard. Wash tomatillos and place in blender along with all remaining ingredients. Blend until a fine sauce forms. Chill until ready to serve.
Tortillas strips
corn tortillas
oil
scissors or pizza cutter
Rub oil onto hands, rub tortilla liberally on front and back. Cut into strips. Bake @ 350 for 5-7 minutes per side (or until crunchy). Put on cookie rack, cool completely and salt.
For Burritos:
Place lime rice, black beans (which I forgot...and we love black beans!), sweet pork, grated cheese and tomatillo dressing in tortilla and wrap like a burrito. Top with lettuce, tomatoes, tortillas strips and more tomatillo dressing if you like! SO GOOD!!!
For Salad: (sorry no picture!)
Place sweet pork on a bed of lettuce. Sprinkle with lime rice, tomatoes, cheese, and black beans. Add tomatillo dressing and tortilla strips! Hope you ENJOY!!
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