Tuesday, May 29, 2012

Chunky Apple Cinnamon Mini Pies

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"This recipe uses Chunky Applesauce for the delicious apple pie filling. It's an easy and quick way to make a fun hand-held dessert!"

24 ounce jar of Musselman's Chunky Applesauce
14.1 ounce package Pillsbury Ready made pie crusts (2 pie crusts)
4 Tablespoons butter, cut into 12 pieces
cinnamon
sugar
2 Tablespoons milk

Cut each pie crust into 6 circles using biscuit cutter, making 12 circles. (I used a large glass.) Place about 1-2 teaspoons of Chunky Applesauce onto pie crust circles. Sprinkle apples with desired amount of cinnamon and sugar. Top with 1 piece of diced butter. Fold pie crust over apples and use a fork to seal edges of pie crust. Place mini pies on a cookie sheet that has been sprayed with non-stick cooking spray. Brush tops of pies with milk and sprinkle with cinnamon and sugar. Bake at 350 degrees for 10-15 minutes or until crust is golden brown. Makes approximately 12 mini pies.

TIP: Make sure to not put too much applesauce on each pie crust circle or the pie crust won't seal correctly.

"A flaky crust filled with cinnamony sweet apples, YUM!"

"This recipe is a Taste of Home Contest Winning Recipe.

Saturday, May 26, 2012

Baked Beans

Yum
"My Mom makes these beans for many of our Summer Get Togethers.  They are sooo Good!!!"

1 onion, chopped
1 cup brown sugar
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon salt
1 cup apple cider vinegar
2 (15 ounce) cans great northern or lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (28 ounce ) can baked beans
1 pound package of bacon, cooked and crumbled

In a skillet on stove top, combine onions, brown sugar, garlic powder, dry mustard, salt and vinegar.  Cover and simmer for 20 minutes.  Transfer to a dutch oven or other large oven-safe pan.  Add beans and bacon.  Cover and bake at 350 degrees for 1 hour. 

 

Friday, May 25, 2012

Get Together Layered Salad

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"This salad is one of my favorite recipes that my Sister makes and my family requests that she bring it to any gathering that we have.  It's a perfect recipe to make for any large get together; including picnics, barbecues, reunions and potlucks!"

1 head of Iceberg lettuce, chopped
1 small onion, cut into rings
3 stalks of celery, chopped
1 green pepper, chopped
1 can of peas, drained
1 pint jar of mayonnaise
4 hard boiled eggs
8 slices of bacon, cooked and crumbled
Parmesan cheese

Layer ingredients in a large bowl in the order given.  TIP:  This salad is so beautiful layered in a trifle bowl so you can see all of the colorful layers.

Tuesday, May 22, 2012

Banana Cream Pie

Yum
"I made this for my Sister's Birthday this month.  I made a homemade pastry cream and topped it with creamy vanilla whipped cream.  It turned out so YUMMY!"

"How SWEET it is!"
Frozen Pie Crust (I used Marie Callender's.)

Prepare frozen pie crust, following package directions.  Allow to cool completely. 

PASTRY CREAM
3/4 cup sugar
1/3 cup cornstarch
2-1/2 cups milk
4 egg yolks, beaten
2 Tablespoons butter
1-1/2 teaspoons vanilla

In a medium saucepan, combine sugar and cornstarch.  Gradually stir in milk.  Cook and stir over medium heat until mixture is thickened and bubbly.  Reduce heat and cook for about 3 minutes more.  Remove from the heat.  Stir about 1 cup of the hot mixture into the beaten egg yolks and then return back to the pan.  (This will temper the eggs or bring them up to temperature slowly so that they won't scramble.)  Bring mixture back to a boil and cook for 3-4 minutes.  Remove from the heat.  Stir in butter and vanilla. 

To Assemble Pie:
5 medium bananas
1 pint of heavy whipping cream
1 teaspoon vanilla
1/4 to 1/2 cup powdered sugar, depending on how sweet you like your whipped cream

Slice 3 bananas and spread in prepared pie crust.  Pour pastry cream over bananas.  Cover pie with plastic wrap and place in the refrigerator for about 2 hours or until completely cooled.  When ready to serve, whip heavy whipping cream until soft peaks form.  Add powdered sugar and vanilla.  Continue mixing until cream is thickened and stiff peaks are formed.  Spoon whipped cream over pastry cream.  Slice remaining 2 bananas and layer on top of whipped cream.  Slice and Enjoy!

PIE PERFECTION!

Friday, May 18, 2012

Roasted Parmesan Asparagus

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Growing up I always ate asparagus that had been boiled.  It was always soggy and well, flavorless.  By roasting it, the asparagus turns out tender and full of flavor!  We love to top it with nutty, salty Parmesano Reggiano cheese.  YUM!
Nutty, Salty, Cheesy. OH MY!!!

Fresh Asparagus spears
canola oil
salt and pepper, to taste
fresh grated Parmesano Reggiano cheese or Parmesan cheese

Preheat oven to 375 degrees.  Trim ends of asparagus spears.  TIP:  If you bend the asparagus spear towards the bottom of the spear, it will snap right off, removing the tough end of the spear.  Place on a cookie sheet that has been sprayed with non-stick cooking spray.  Drizzle asparagus with canola oil and sprinkle with salt and pepper.  Toss to coat completely.  Bake at 375 degrees for 10-15 minutes or until asparagus is crisp-tender.  Remove from oven and sprinkle with cheese. 

Tuesday, May 15, 2012

Italian Herb Dinner Rolls

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These soft, fresh-baked rolls are so easy and they taste as good as they look!

Frozen dinner rolls, I used Rhodes brand
2 Tablespoons butter, melted
Italian seasoning
Dried parsley
Sea salt

Place frozen dinner rolls in an 8-inch cake pan that has been sprayed with non-stick cooking spray.  (I put in 9 rolls-6 rolls around the outside of the pan and 3 in the center.)  Allow the dinner rolls to raise in the pan following package directions.  (I put the frozen rolls in the pan and allowed them to thaw in the refrigerator overnight and then in the morning I took them out and let them sit at room temperature for about 3 hours.)  When rolls are raised, gently brush on melted butter.  Sprinkle Italian seasoning, dried parsley and sea salt on rolls.  (Just season to your taste.)  Bake rolls at 350 degrees for 15 minutes.  ENJOY THE SMELL OF FRESH BAKED BREAD!  
                                                                                   

Friday, May 11, 2012

'Kandied Bacon'

Yum
This recipe is a delicious way to cook bacon in the oven.  The brown sugar adds just the right touch of sweetness and the pepper adds just a hint of spiciness to the salty bacon.  WHAT A COMBO!!!
"The Perfect Combination of SALTY and SWEET"


Ready for topping.
Sprinkle with brown sugar and pepper.
Sticky Sweet!


RECIPE:
Your Favorite Bacon
Light Brown Sugar
Black Pepper

Preheat oven to 400 degrees.  Lay desired amount of bacon onto a cooling rack that has been placed on a cookie sheet (Make sure to spray both the cooling rack and cookie sheet with non-stick cooking spray.)  I used a cooling rack that fits perfectly into my 15x11 sheet tray.  Sprinkle bacon with desired amount of brown sugar and black pepper.  Bake for 10-12 minutes or until desired crispness. 

Easy Cheesy Fritatta

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This Frittata bakes up Cheesy and Delicious!  It's a One-dish Wonder that's perfect for Breakfast or any meal of the day! 
Saute vegetables until tender.

Whisk eggs together with milk, salt and pepper.
 

Stir egg mixture into sauteed vegetables.



Mixture will be loose.
 

Cook until eggs are soft set.


Top with shredded cheese.

Bake until golden brown.


Serve with Bacon or your favorite Breakfast Meat for a complete meal.



                                                                                                                                                                                         
RECIPE:
4 green onions, sliced
1/2 cup cherry tomatoes, halved
6 eggs
1/4 cup milk
salt and pepper, to taste
1/2 cup shredded cheese

Preheat oven to 400 degrees. Saute green onions and cherry tomatoes in 1 Tablespoon of oil until tender. Whisk together eggs with milk, salt and pepper. Stir into sauteed vegetables. Cook until eggs are soft set. Top with cheese and bake at 400 degrees for about 10 minutes or until eggs are completely set, cheese is melted and edges are golden brown. Slice into wedges and serve with bacon or sausage for a complete meal!

TIP: You can make this frittata with any combination of vegetables that you have on hand. Rather than serving breakfast meat on the side, you can stir diced ham, bacon bits or even chopped sausage into the egg and vegetable mixture, top with cheese and bake all together. 


Tuesday, May 8, 2012

Chile Relleno Bake

Yum
"Another one of my hubby's inventions.  Muy Delicioso!"

Fresh out of the oven!
Recipe:
2 cans (4 ounces each) of whole green chilies, peppers opened up and seeds removed
4 eggs
1/3 cup milk
1/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded pepper-jack cheese or your favorite cheese
Salsa

Preheat oven to 375 degrees. 

Whisk together eggs, milk, chili powder, salt and pepper. 

In an 8x8 pan that has been sprayed with non-stick cooking spray, place half of the green chilies on the bottom of the pan. Top with half of the cheese.  Layer on other half of green chilies and cheese.  Pour egg mixture over the top.  Bake at 375 degrees for 30-40 minutes or until the center of the casserole is set and the edges are golden brown.  Serve casserole topped with salsa if desired.


TIP:  The casserole is set when a toothpick inserted in the center comes out clean.   

Friday, May 4, 2012

Cinnamon Vanilla French Toast

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Golden Brown Syrupy Goodness!

Whisk together eggs, milk, cinnamon and vanilla.
Soak both sides of bread in egg mixture.

Saute in skillet or on griddle.   

Crispy and golden brown!

Recipe:
6 slices of Texas Toast or your favorite bread
4 eggs
1/2 cup milk
1 teaspoon cinnamon
2 teaspoons vanilla
3-4 Tablespoons of butter
1-2 Tablespoons canola oil

In a large, heavy non-stick skillet or on a griddle, heat butter and oil.

In a large bowl, whisk together eggs, milk, cinnamon and vanillla. Dip each side of the bread into the egg mixture, allowing the bread to soak up some of the liquid.

Cook in a skillet or on a griddle until golden brown on each side.

SLATHER with butter and DROWN in syrup!  

Wednesday, May 2, 2012

Three Cheese Bread

Yum
"My Husband invented this CRUNCHY, OOEY-GOOEY and CHEESY Bread a few years ago.  We LOVE to eat it with pasta dishes and you will too!  
"Oh My Goodness"

4 slices of Texas Toast or your favorite bread
1/2 cup or 1 stick butter
1/2 cup grated Parmesan cheese
1/2 cup shredded Mozzarella cheese
1/4 cup crumbled Bleu cheese
1 Tablespoon dried Parsley 

Preheat oven to 450 degrees.

Melt butter in a bowl that is large enough to dip bread slices in.  Dip each side of bread slices into the butter, just long enough to coat.  Sprinkle each side of the bread with Parmesan cheese, pressing cheese into butter.  

Place bread on baking sheet and bake at 450 degrees for 5-7 minutes.  Remove from the oven and turn bread over.  Sprinkle with mozzarella and bleu cheeses and parsley.  Return to oven and continue baking for 5-7 minutes or until cheese is melted and bread is golden brown. 

TIP:  Serve this yummy bread with pasta or it would be delicious served with your favorite salad.