Mom’s Apple Dumplings

November 26, 2013 by

Mom's Apple Dumplings

Esperence Van Laere
Grandma Van Laere's 1940 Dutch Version
Print Recipe
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins

Ingredients
  

Dumplings

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 heaping tablespoon margarine
  • 1 heaping tablespoon solid Crisco
  • 7/8 cup milk

Filling

  • 5 to 6 apples chopped very small
  • Cinnamon
  • brown sugar about a handful
  • 3 tablespoons margarine melted

Lemon Sauce

  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 1 cup boiling water
  • 1/2 lemon sliced
  • 1 tablespoon margarine
  • Pinch of salt

Instructions
 

For the Dumplings

  • Sift and mix flour, baking powder, and salt
  • Add margarine (1 heaping tbsp), crisco, and mix as you would for pie dough
  • Add milk
  • Roll out on floured surface in sheet to about 1/4 inch thick.
  • You can tell as to size to how many dumplings that is cut.
  • Makes about 9 dumplings.
  • Spread melted margarine, cinnamon to taste, along with brown sugar over dough.
  • Put in chopped apples and roll up as you would a jelly roll.
  • Cut into 1 1/2 inch pieces and put in pan 8x8 or 9x9, end up (cut side).

For the Lemon Sauce

  • Mix sugar, flour and salt together.
  • Add water, lemon and margarine.
  • Cook until it begins to thicken and is clear in color.

All Together

  • Pour lemon sauce over dumplings
  • Bake at 350 degrees for about 45 minutes. Check at 40 minutes.
  • Should be brown and crispy.
Filed Under: Dessert, Fruit

Chicken Biscuit Pot Pie

November 26, 2013 by

Chicken Biscuit Pot Pie

Alton Brown
Print Recipe
Prep Time 55 mins
Cook Time 23 mins
Total Time 1 hr 28 mins
Servings 8

Ingredients
  

Filling

  • 1 pound bulk-style chicken sausage
  • 3 tablespoons unsalted butter
  • 3 ounces all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/4 pounds shredded cooked chicken, about 5 cups
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoon freshly chopped sage
  • 1/2 teaspoon freshly ground black pepper

Biscuit Topping

  • 12 ounces all-purpose flour plus extra for rolling
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly chopped thyme
  • 1 teaspoon freshly chopped sage
  • 1/4 teaspoon cayenne pepper
  • 4 ounces extra-sharp white Cheddar
  • 4 ounces unsalted butter frozen
  • 7 ounces low-fat buttermilk

Instructions
 

  • Preheat the oven to 400 degrees F.

For the filling

  • Set a 10-inch cast-iron skillet over medium heat.
  • Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes.
  • Add the butter and melt, stirring to coat the sausage.
  • Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently.
  • Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan.
  • Bring to a simmer and cook until sauce thickens, about 2 minutes.
  • Add the shredded chicken, salt, sage, and pepper.
  • Stir to combine and set aside while preparing the biscuits.

For the biscuits

  • Combine the flour, baking powder, baking soda, salt, thyme, sage, and cayenne pepper in a medium mixing bowl and set aside.
  • Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater.
  • Immediately add the cheese and butter to the flour mixture.
  • Stir to combine.
  • Pour in the buttermilk and stir just to combine.
  • Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth.
  • Press the dough into a 1/2-inch thick round.
  • Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste.
  • Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total.

To build the pie

  • Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle.
  • Bake until the biscuits are tall and golden brown, 15 to 20 minutes.
  • Cool on a cooling rack for 10 minutes before serving.
Filed Under: Chicken, Dishes and Meals, Main Dish

Wendy’s Chili

November 5, 2013 by
Wendy's Chili

Wendy's Chili

Wendy
Classic chili from Wendy's
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs

Ingredients
  

  • 2 pounds fresh ground beef
  • 1 quart tomato juice
  • 1 29-ounce can tomato puree
  • 1 15-ounce can red beans, drained
  • 1 15-ounce can pinto beans, drained
  • 1 large onion chopped (about 1 1/2 cups)
  • 1/2 cup diced celery
  • 1/4 cup diced green bell pepper
  • 1/4 cup chili powder you may want to use less, as some people find this is too much
  • 1 teaspoon ground cumin if you like real flavor, add more
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sugar
  • 1/8 teaspoon cayenne pepper

Instructions
 

  • In a skillet, brown the ground beef; drain.
  • Put the drained beef and the remaining ingredients in a 6-quart pot.
  • Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Notes

Please note: While Wendy’s may use grilled hamburger patties, I suggest that home cooks use ground meat for convenience. You can start by grilling patties first and then incorporating them into your chili if you desire.
Filed Under: Beef, Dishes and Meals, Main Dish, Side Dish, Vegetables

Pumpkin Pie Stuffed Baked Apples

October 10, 2013 by

Pumpkin Pie Stuffed Baked Apples

... the name says it all.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Servings 10

Ingredients
  

  • 1⅓ C Pumpkin Puree
  • 1 Tbsp Pumpkin Pie Spice *
  • 1 Egg large
  • 1 Egg Yolk large
  • ⅓ C Raw Sugar
  • ¼ tsp Molassas
  • ¼ tsp Salt
  • ½ C Coconut Cream**
  • 10 – 12 Gala Apples small or medium

Instructions
 

  • Preheat the oven to 350ºF and oil or butter the bottom of a 9×13 baking dish.
  • Whisk together the all the ingredients, except for the coconut cream and apples. Once you have a nice homogenous mixture, whisk in the coconut cream and set aside.
  • Next, hollow out the apples: fill a bowl ⅔ full with ice water and juice the lemon into the water. If the apple doesn’t stand straight up, shave off the bottom of the apple until it stands straight. Hollow out the apples. As you finish hollowing out each apple, put it in the bowl with the lemon ice water.
  • Dry off the apples (inside and out) and place them in the baking dish. Fill the apples with the pumpkin pie filling and then bake in the 350º F oven until the filling has set and puffed up a bit: about an hour.
  • When the apples have finished cooking, remove them from the oven and transfer to a wire rack to cool. Once the apples have cooled, go ahead and dig in! I like to whip up some of the extra coconut cream with some vanilla and sugar to top it off. If you’re not concerned with dairy, whipped cream or vanilla ice cream will do nicely.

Notes

* I usually have all the spices that go into Pumpkin Pie Spice and make up a batch each year rather than purchase a pre-made blend from the store. If you’d like to make up your own batch, here’s a recipe: 4 Tbsp ground Cinnamon, 4 tsp ground Ginger, 4 tsp ground Nutmeg, 3 tsp ground All Spice. Mix and use as needed.
** Make sure to use coconut cream and not coconut milk.
Filed Under: Dessert, Dishes and Meals, Fruit, Holidays

Water – Summertime

June 13, 2013 by

Water - Summertime

Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins

Ingredients
  

  • 8 oz. Water
  • 1 slice grapefruit
  • 1 tangerine
  • ½ cucumber sliced
  • 2 peppermint leaves
  • Ice - as much as you like

Instructions
 

  • Wash grapefruit, tangerine cucumber and peppermint leaves.
  • Slice cucumber, grapefruit and tangerine (or peel).
  • Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.
Filed Under: Beverages, Fruit, Healthy, Quick and Easy, Vegetables

Easy Crock Pot Lasagna

March 29, 2013 by

Easy Crock Pot Lasagna

This lasagna tastes like you spent all day making it without all of the work.
Print Recipe
Prep Time 15 mins
Cook Time 4 mins
Total Time 4 hrs 15 mins
Servings 10

Ingredients
  

  • 1 pound 16 ounces ground beef
  • 1/2 cup diced white onion
  • 1 teaspoon minced garlic
  • 1 24 ounce jar spaghetti sauce
  • 1/2 cup water
  • 1 15 ounce container ricotta cheese
  • 2 cups mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 whole egg
  • 2 Tablespoons fresh parsley or 2 teaspoons dried parsley
  • 6 uncooked lasagna noodles

Instructions
 

  • In a large skillet brown beef and onion.
  • Add garlic and cook for one minute. Drain.
  • Add spaghetti sauce and water and simmer for about 5 minutes.
  • Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
  • Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker.
  • Place half of the noodles and half of the ricotta mixture on top of the sauce.
  • Cover with 2 cups meat sauce.
  • Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
  • Cook on low for 4 to 5 hours or until noodles are soft.
  • Sprinkle with 1/2 cup of mozzarella and remaining Parmesan.
  • Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
  • Do not overcook and don't try to speed up the process by cooking it on high.
  • Works best with a 4 to 6 quart size slow cooker.
Filed Under: Beef, Main Dish, Pasta, Slow Cooker

Loaded Potato and Buffalo Chicken Casserole

March 28, 2013 by

Loaded Potato and Buffalo Chicken Casserole

Print Recipe

Ingredients
  

  • 2 pounds boneless chicken breasts cubed (1")
  • 8-10 medium potatoes cut in 1/2" cubes
  • 1/3 cup olive oil
  • 1 & 1/2 teaspoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 2 tablespoon garlic powder
  • 6 tablespoon hot sauce
  • 2 cups fiesta blend cheese
  • 1 cup crumbled bacon
  • 1 cup diced green onion

Instructions
 

  • Preheat oven to 500 degrees.
  • Spray a 9 x 13" baking dish with cooking spray.
  • In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  • Add the cubed potatoes and stir to coat.
  • Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
  • Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
  • While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
  • Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.
  • Top the cooked potatoes with the raw marinated chicken.
  • In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture.
  • Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
  • Serve with extra hot sauce and/or ranch dressing.
Filed Under: Chicken, Dishes and Meals, Everyday Cooking, Main Dish, Potato

Pineapple UpsideDown Cake

April 1, 2012 by

Pineapple Upside Down Cake

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 min

Ingredients
  

  • 1/4 cup butter or margarine
  • 1 cup packed brown sugar
  • 1 can 20 oz pineapple slices in juice, drained, juice reserved
  • 1 jar 6 oz maraschino cherries without stems, drained
  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • Vegetable oil and eggs called for on cake mix box

Instructions
 

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • In 8-inch pan, melt butter in oven.
  • Sprinkle brown sugar evenly over butter.
  • Arrange pineapple slices on brown sugar.
  • Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 1/4 cups (about 1/4 cup of water).
  • Make cake batter as directed on box, substituting pineapple juice mixture for the water.
  • Pour batter over pineapple and cherries.
  • Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean.
  • Immediately run knife around side of pan to loosen cake.
  • Place heatproof serving plate upside down onto pan; turn plate and pan over.
  • Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
  • Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Filed Under: Dessert, Dishes and Meals, Fruit

Macaroni Salad

December 4, 2011 by Leave a Comment

Macaroni Salad

Shelley
Tastes like deviled eggs!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

  • 8 oz Elbow Macaroni
  • 1 lb Cheddar Cheese Shredded
  • 12 oz Sweet Pickles or Relish Chopped
  • 9 Hard Boiled Eggs
  • 1 lb'ish Celery Chopped fine
  • 1 1/2 Tablespoon Salt Optional
  • 1 qt Mayo

Instructions
 

  • Boil Macaroni and salt
  • Combine with all other ingredients
Filed Under: Dishes and Meals, Pasta, Side Dish

Baked Sweet Potatoes with Raisins and Pecans

December 4, 2011 by Leave a Comment

Baked Sweet Potatoes with Raisins and Pecans

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 min
Total Time 1 hr 10 mins

Ingredients
  

  • 5 Sweet Potatoes peeled and cubed
  • 1 oz Raisins
  • 1 oz Chopped Pecans
  • 1/4 Cup Butter Melted
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Water

Instructions
 

  • Preheat oven to 400 degrees F.
  • Spread sweet potatoes in a single layer in a 9x13 inch baking dish. Sprinkle with raisins and chopped pecans.
  • In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes.
  • Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender.
Filed Under: Dishes and Meals, Potato, Side Dish, Vegetables
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