Pies do not have to be a difficult chore. I modified this recipe from one I got from my mother-in-law. It's so simple and tastes like you spent all day making it!
Bottom Crust:
1 C flour
1 stick butter (or margarine)
1 Tb sugar
Crumble Topping:
1/4 C butter
1/2 C brown sugar
1 C flour
1 tsp cinnamon
1/2 tsp salt
1/4 tsp all-spice (optional)
Filling: 1 (21 oz) can apple pie filling
Pre-heat oven to 350 degrees (F). Melt butter on low heat in small saucepan. Add sugar - stir until dissolved. Mix in flour - you'll end up with a warm ball of dough. Press into pie pan with large spoon. (Optional: sprinkle with cinnamon and sugar) Bake for 10 minutes. For the crumble topping, melt the butter in the same small saucepan, adding the brown sugar, flour, salt, cinnamon, and all-spice. Mix with a fork to ensure the mixture crumbles (if it's too gooey, add a little more flour). Take the crust out of the oven, pouring in the pie filling. Top with crumbles and place back into the oven for 20-30 minutes. Best with some vanilla ice cream or whipped cream on top. Yum!
Saturday, August 1, 2009
Creamy Coleslaw
This is a great Taste of Home recipe that I slightly modified. Delicious!
1 (16 oz) pkg coleslaw mix
3/4 C mayo
1/3 C sour cream
1/4 C sugar
3/4 tsp seasoned salt
1/2 tsp ground mustard
1/4 tsp celery salt
Place coleslaw mix in large bowl. Mix remaining ingredients in small bowl. Pour over coleslaw mix and toss until coated. Refrigerate until serving (1-2 hours).
1 (16 oz) pkg coleslaw mix
3/4 C mayo
1/3 C sour cream
1/4 C sugar
3/4 tsp seasoned salt
1/2 tsp ground mustard
1/4 tsp celery salt
Place coleslaw mix in large bowl. Mix remaining ingredients in small bowl. Pour over coleslaw mix and toss until coated. Refrigerate until serving (1-2 hours).
Shepherd's Pie
I originally got the idea for this from a Rachael Ray recipe - it quickly became a family favorite!
4 med potatoes, chopped (I prefer to use red potatoes)
1/2 lb ground beef
1/2 onion, chopped
1/2 C frozen green beans
1/2 C baby carrots, coarsely chopped
1/2 C frozen peas
1 (10.5 oz) can cream of mushroom soup
2 Tb Worcestershire sauce
1/2 C milk
1/4 C sour cream
1/4 C butter or margarine
Salt & pepper (to taste)
1/2-1 C shredded cheddar cheese (depends on how much you like cheese)
Preheat oven to 350. Boil 4-6 cups water in med-lg pot. Add 2 tsp salt to water. Chop potatoes and add to boiling water - boil until soft and remove from burner. Mash together with sour cream and butter - set aside. Cook ground beef and chopped onion in a frying pan (salt and pepper to taste). Mix together mushroom soup, Worcestershire sauce, and milk in a small bowl and add to ground beef/onion mixture. Put remaining vegetables (peas, green beans, carrots) in a microwave safe container and microwave covered for 4-5 minutes. Take glass baking dish (med-lg) and spread the mashed potatoes on the bottom. Next, layer the vegetables. Top with the ground beef mixture, and finally, top with the shredded cheese. Bake for 15-20 minutes until the cheese is bubbly. Enjoy!
Left-overs from this one-dish meal are awesome!
4 med potatoes, chopped (I prefer to use red potatoes)
1/2 lb ground beef
1/2 onion, chopped
1/2 C frozen green beans
1/2 C baby carrots, coarsely chopped
1/2 C frozen peas
1 (10.5 oz) can cream of mushroom soup
2 Tb Worcestershire sauce
1/2 C milk
1/4 C sour cream
1/4 C butter or margarine
Salt & pepper (to taste)
1/2-1 C shredded cheddar cheese (depends on how much you like cheese)
Preheat oven to 350. Boil 4-6 cups water in med-lg pot. Add 2 tsp salt to water. Chop potatoes and add to boiling water - boil until soft and remove from burner. Mash together with sour cream and butter - set aside. Cook ground beef and chopped onion in a frying pan (salt and pepper to taste). Mix together mushroom soup, Worcestershire sauce, and milk in a small bowl and add to ground beef/onion mixture. Put remaining vegetables (peas, green beans, carrots) in a microwave safe container and microwave covered for 4-5 minutes. Take glass baking dish (med-lg) and spread the mashed potatoes on the bottom. Next, layer the vegetables. Top with the ground beef mixture, and finally, top with the shredded cheese. Bake for 15-20 minutes until the cheese is bubbly. Enjoy!
Left-overs from this one-dish meal are awesome!
Balsamic-Garlic Chicken
Simple. Healthy. Delicious. What more can you ask for? (Serves 2)
4 Chicken Thighs (you could substitute with 2 lg breasts)
1/4 C Olive Oil
1/4 C Balsamic Vinegar
1 Tb Minced Garlic
Salt & Pepper (to taste)
Preheat oven to 350 degrees (Fahrenheit). Place thighs in glass baking dish. Drizzle olive oil and vinegar over chicken. Sprinkle minced garlic. Salt and pepper each piece (fresh ground black pepper works best). Bake covered for 1 hour. Uncover and bake for an additional 30 minutes. TIPS: If you want the outside of your chicken to be slightly crispy, put under the broiler on high for about 5 minutes. Also, don't be afraid to be liberal with the salt. The vinegar is tangy, so you'll need to balance it out with the salt.
Awesome with: lightly buttered herb-garlic pasta and a simple green salad
4 Chicken Thighs (you could substitute with 2 lg breasts)
1/4 C Olive Oil
1/4 C Balsamic Vinegar
1 Tb Minced Garlic
Salt & Pepper (to taste)
Preheat oven to 350 degrees (Fahrenheit). Place thighs in glass baking dish. Drizzle olive oil and vinegar over chicken. Sprinkle minced garlic. Salt and pepper each piece (fresh ground black pepper works best). Bake covered for 1 hour. Uncover and bake for an additional 30 minutes. TIPS: If you want the outside of your chicken to be slightly crispy, put under the broiler on high for about 5 minutes. Also, don't be afraid to be liberal with the salt. The vinegar is tangy, so you'll need to balance it out with the salt.
Awesome with: lightly buttered herb-garlic pasta and a simple green salad
Tuesday, June 9, 2009
Stuffed Shells with Garden Vegetable Sauce
It's super delicious and easy to make. Your family will think they're dining at a fine Italian restaurant! Serves: 4
Shells & Stuffing:
10-16 Jumbo pasta shells
(2) 15 oz. Containers Ricotta cheese
2 Tb Minced garlic
2 tsp Italian seasoning
1 tsp Salt
Sauce:
2 C Traditional spaghetti sauce
2 Small zucchini squash
1/2 Medium onion
6-8 Medium/large mushrooms
2 Roma tomatoes
1 Tb Minced garlic
2 Tb Olive oil
Preheat oven to 350 degrees Fahrenheit.
Start working on the sauce so that the vegetables have time to soften. Slice and quarter the zucchini, coarsely chop the onion, and quarter the tomatoes and mushrooms. Sautee the vegetables in a medium saucepan with the olive oil and garlic. Set aside and occasionally check on the vegetables. When the zucchini is nice and soft, add the spaghetti sauce.
Next, cook the shells in salted boiling water for 10-15 minutes. Once they're done, set in a baking dish and refrigerate until they're cool to touch.
In a medium bowl mix together the ricotta cheese, salt, herbs, and garlic. Pull the shells out of the fridge and spoon about 1 Tb of the cheese mixture into each shell (feel free to add more or less to your taste). Pour your vegetable sauce over top and sprinkle with some parmesan or asiago cheese. Bake for 15-20 minutes. Bon appetite!
Shells & Stuffing:
10-16 Jumbo pasta shells
(2) 15 oz. Containers Ricotta cheese
2 Tb Minced garlic
2 tsp Italian seasoning
1 tsp Salt
Sauce:
2 C Traditional spaghetti sauce
2 Small zucchini squash
1/2 Medium onion
6-8 Medium/large mushrooms
2 Roma tomatoes
1 Tb Minced garlic
2 Tb Olive oil
********************************
Preheat oven to 350 degrees Fahrenheit.
Start working on the sauce so that the vegetables have time to soften. Slice and quarter the zucchini, coarsely chop the onion, and quarter the tomatoes and mushrooms. Sautee the vegetables in a medium saucepan with the olive oil and garlic. Set aside and occasionally check on the vegetables. When the zucchini is nice and soft, add the spaghetti sauce.
Next, cook the shells in salted boiling water for 10-15 minutes. Once they're done, set in a baking dish and refrigerate until they're cool to touch.
In a medium bowl mix together the ricotta cheese, salt, herbs, and garlic. Pull the shells out of the fridge and spoon about 1 Tb of the cheese mixture into each shell (feel free to add more or less to your taste). Pour your vegetable sauce over top and sprinkle with some parmesan or asiago cheese. Bake for 15-20 minutes. Bon appetite!
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