FROSTED APPLE PIE SLAB

Preheat oven to 350°

3 cups flour
2 tablespoons sugar
1/2 cup shortening
1/2 cup cold butter
2 egg yolks, beaten
1/3 cup milk
6 cups apples, peeled, cored, thinly sliced
1 cup sugar
1 cup crushed cornflakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg white, beaten

Icing

1 1/2 cups icing sugar
1/4 teaspoon almond extract
2 tablespoons milk

For pastry, in a large bowl, combine flour, 2 tablespoons of granulated sugar, and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.

In a small bowl, whisk together egg yolks and milk. Gradually stir egg yolk mixture into flour mixture, tossing with a fork to moisten. Sprinkle 1 to 2 tablespoons water over the mixture, gently tossing until all of the mixture is moistened. Using your fingers, gently knead the pastry just until a ball forms. Divide pastry into 2 portions, making one portion slightly larger than the other. Wrap and chill until needed.

For filling, in an extra-large bowl, combine apples, 1 cup granulated sugar, cornflakes, cinnamon, and nutmeg. Set aside.

On a lightly floured surface, use your hands to pat the larger portion of pastry into the bottom of a 9" x 13" baking pan. Spoon filling evenly into pastry-lined pan.

Roll the remaining pastry between 2 pieces of waxed paper to a 9" x 13" rectangle. Carefully peel off top sheet of waxed paper. Invert pastry, pastry side down, over the apple layer. Carefully peel off waxed paper. Press edges the two rectangles together using wet fingers. Cut a few slits in the top pastry; brush lightly with egg white.

Bake in the preheated oven for 45 to 50 minutes or until pastry is golden, fruit is tender, and filling is bubbly. Cool completely in pan on a wire rack.

Drizzle with icing.  Let stand until icing is set. Cut into bars. Makes 32 bars.

TOFFEE CRUNCH BLONDIES

Preheat oven 350°

1/2 cup butter, softened
1 cup brown sugar, packed
2 eggs
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 pkg Chipits Skor Toffee Bits

Beat butter, brown sugar and eggs until well blended.  Stir in flour, baking power, baking soda, and salt; mix well.  Stir in 1 cup of toffee bits.  Spread evenly in 9" x 13" greased baking pan.

Bake for 23-25 minutes or until golden brown.  Remove from oven and immediately sprinkle evenly with remaining toffee bits.  Cool.  Cut into bars.

Makes 36 bars.

CRISPY CHEDDAR CHICKEN

I made this the other night for the first time and it was delicious!!  It was just as good reheated.

Preheat oven to 400° 

4 large chicken breasts
2 sleeves Ritz crackers
1/4 tsp salt
1/8 tsp pepper
1/2 cup milk
3 cups cheddar cheese, finely shredded
1 tsp dried parsley

Sauce
1-14 oz. can cream of chicken soup
2 tbsp sour cream
2 tbsp butter

Cut each chicken breast into three large chunks.

In a large food processor grind up Ritz crackers.  Pour the milk, cheese and cracker crumbs into three separate bowls.  Toss the salt and pepper into the cracker crumbs and stir to combine.  Dip each piece of chicken into the milk, then the cheese, and finally the cracker crumbs.  Place chicken on parchment lined baking sheet.  Sprinkle dried parsley over top.  

Cover the pan with foil and back for 35 minutes.  Remove the foil, and back for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan, whisk together the cream of chicken soup, sour cream and butter.  Stir over medium heat until the sauce is nice and hot.  Serve over chicken.

APPLE SPICE DROPS

If you love apple turnovers, you have to try these cookies.

Preheat oven to 375°

1/2 cup butter, softened

2/3 cup white sugar

2/3 cup brown sugar, packed

1 egg

1/4 cup apple juice

2 cups flour

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp ground nutmeg

1 cup tart apple, peeled and finely chopped

1 cup walnuts, chopped

Frosting

1/4 cup butter

3 cups icing sugar

1 tsp vanilla
3-4 tbsp apple juice

Cream together butter and sugars.  Beat in egg and apple juice.  Combine the dry ingredients; gradually add to the creamed mixture.  Fold in apple and walnuts.

Drop by teaspoonfuls onto greased baking sheets.  Bake for 12 to 14 minutes or until golden brown.  Cool on wire racks.

For frosting, cream butter, icing sugar, vanilla and enough apple juice to achieve spreading consistency.  Frost cooled cookies.  Store in an airtight container.

SCHWARTZIE'S HASHBROWNS

This is a great side dish that goes with just about anything.  Great for breakfast or dinner!

Preheat oven to 350°F

2 lbs frozen hashbrowns
2 cups sour cream
2 (14 oz) cans of cream of mushroom soup
1/2 cup cheddar cheese, shredded
1 small onion, grated
1/4 cup Parmesan cheese, grated

Thaw potatoes slightly for easier mixing. Mix first five ingredients and spread in a 9" x 13" baking dish.  Sprinkle top with Parmesan cheese.

Bake for 1 to 1-1/2 hours.

CHICKEN PARMESAN

Preheat oven to 350ºF

4 boneless chicken breasts, skinned and halved

1 cup soft italian bread crumbs

1/2 cup Parmesan cheese, grated

1/2 tsp each salt and pepper

3/4 cup butter, melted

1-1/2 tsp Dijon mustard

3/4 tsp Worcestershire sauce

1/3 tsp garlic salt

Combine bread crumbs, Parmesan cheese, salt, and pepper.  Combine melted butter, mustard, Worcestershire sauce, and garlic salt in separate bowl.  Dip chicken breasts in butter mixture, then dip in bread mixture until covered.  Place in baking dish.

Bake until tender, about 35-45 minutes.

SPINACH & ARTICHOKE DIP

Preheat oven to 375ºF

1 pkg of frozen spinach, thawed

1 large can plain artichoke hearts, chopped

2/3 cup sour cream

2/3 cup Parmesan cheese

1 cup cream cheese

1/3 cup mayonnaise

2 tsp minced garlic

Mix together Parmesan cheese, spinach, and artichoke hearts.  Combine remaining ingredients and mix with spinach mixture.  Place in a small baking dish.

Bake for 20 to 30 minutes.

Serve with crackers, tortilla chips or toasted bread.

CRACK

This recipe comes from my amazing friend Fiona.  Thanks Fi ♥

Preheat oven to 250ºF

2 bags popcorn twists
1 cup butter
2 cups brown sugar
1 cup corn syrup
1-1/2 tsp baking soda

Place entire bag of popcorn twists into a large roaster. (Since this process is messy, I like to use the foil, disposable type.)

In a large saucepan, cook together butter, brown sugar and corn syrup.  Bring to a boil.  Gently simmer for 2 minutes.  Remove from heat and add baking soda to mixture. This will cause mixture to foam.  Stir down foam for a minute or two.

Pour caramel mixture over popcorn twists and stir until mixed.

Place in oven for 45 minutes stirring every 15 minutes.  Remove from oven and pour on wax paper.  Allow to cool slightly and break apart.  Store in an airtight container.

OUR FAVORITE BROCCOLI SALAD

1/2 cup Miracle Whip

1/2 cup sugar

2 tbsp white vinegar

12 cups broccoli florets

1 small red onion, finely chopped

1/2 cup raisins
1/4 cup sunflower kernels

5 slices bacon, cooked, crumbled

Mix Miracle Whip, sugar and vinegar.  Combine broccoli, onions, raisins and sunflower kernels in a large bowl.  Add dressing mixture; toss to coat.

Refrigerate several hours (max. 24 hours).  Sprinkle with bacon before serving.

I love to improvise with this salad.  It also tastes great with mushrooms, cheddar cheese or mandarin orange slices mixed in!

EASY CANNELLONI

I've been craving pasta for days and this is the recipe that keeps popping into my head.  It might have to be a Weight Watchers splurge soon.

Preheat oven to 350ºF

12 oven-ready cannelloni

2 cups spaghetti sauce

2 cups water
1/2 lb. lean ground beef
1 small onion, finely chopped
1 clove garlic, minced
1 egg, beaten
1/4 cup dry Italian bread crumbs
2 tbsp Parmesan cheese

1/4 tsp dried oregano leaves

salt and pepper

1 cup mozzarella cheese, grated

Combine sauce and water; set aside.  In skillet, brown beef with onion and garlic.  Remove from heat.  Add egg, bread crumbs, Parmesan cheese and oregano.  Season to taste with salt and pepper.  Stir in 1/2 cup of sauce mixture.  Fill cannelloni with meat mixture.  Spread 1 cup of sauce mixture in 8" square baking dish.  Place stuffed cannelloni in single layer on sauce, spacing evenly.  Cover with remaining sauce.  Cover dish with foil and cook immediately.  Bake 60 to 70 minutes or until cannelloni are done.  Top with grated cheese.  Let stand, covered, 5 minutes before serving.

MEXICAN LASAGNA

If you love Mexican food, you have to try this recipe!

Preheat oven to 350ºF

2 cups onion, chopped

2 cloves garlic, minced
1-1/2 cups green peppers, chopped
1 (28 oz) can tomatoes, undrained, cut up
1 cup salsa

2 tsp ground cumin

1 (19 oz) can black beans, drained and rinsed

1 (19 oz) can red kidney beans, drained and rinsed
9 flour tortillas

1-1/2 cups cheddar cheese, shredded

1/3 cup green onions, chopped
sour cream

Spray large saucepan with non-stick spray. Add onions, garlic and green pepper.  Cook and stir over medium heat until vegetables are softened, about 5 minutes.  Add tomatoes, salsa and cumin.  Bring to a boil.  Reduce heat to low and simmer, uncovered, for 10 minutes.  Stir in black beans and kidney beans.  Remove from heat. 

Spray a 9" x 13" baking dish with non-stick spray.  Spread 1/3 cup of bean mixture over bottom.  Cover with 3 tortillas (overlapping as needed), and 1/3 of cheese.  Repeat the step two more times. 

Cover and bake for 35 minutes.  Let cool for 10 minutes before serving.  Garnish with green onions.  Serve with a dollop of sour cream on top.

PEANUT BUTTER MARSHMALLOW SQUARES

1/2 cup butter

1 package butterscotch chips

1 cup peanut butter

1 cup flaked unsweetened coconut

3 1/2 cups miniature colored marshmallows

In the lower part of a double boiler, add water halfway to the top and bring to a boil.  Reduce heat to simmer.  In the top of the double boiler, heat butter, butterscotch chips, and peanut butter until melted.  Remove from heat.  Stir in coconut and marshmallows.

Pour mixture in buttered 9" x 9" pan.  Refrigerate and cut into squares.  Store in the refrigerator.

CRUNCHY SESAME SLAW

1 pkg Oriental flavored dry ramen noodle soup mix

3/4 cup Miracle Whip

1/4 cup vinegar

2 tbsp sugar

3 cups savoy cabbage, shredded

1 cup red cabbage, shredded

1 cup carrots, shredded

1/2 cup green onions, sliced

1/4 cup sesame seeds, toasted

Mix soup seasoning, dressing, vinegar and sugar in large bowl.  Add vegetables.  Mix lightly.  cover and chill for two hours.

Add crumbles dry ramen noodles just before serving; sprinkle with sesame seeds.

HASSELBACK POTATOES

These potatoes taste as good as they look.  This Swedish version of the baked potato is a dream!

Preheat oven to 425ºF

6-8 large russet potatoes
Olive oil
Salt & pepper

Scrub potatoes very well, ensuring the exterior skin is clean and free of debris.  With a sharp knife, cut small, thin slices from the top of the potato until just below the middle of the potato.

Carefully press each potato open slightly, then drizzle 1 tablespoon of olive oil inside each potato.  Transfer to a baking dish.  Sprinkle lightly with salt and pepper.

Bake potatoes for 60 to 70 minutes, or until exterior of the potato is crispy.

I baste the potatoes with the oil run-off two to three times while they are cooking so they are extra crispy.  My kids like peel them apart and eat them like french fries!

BANANA DROP COOKIES

This is one of my mom's recipes.  A favorite of mine as a child.  I still love these cookies.  So much so, that I won't make them unless I'm prepared to eat the entire basketful!

Preheat oven to 375ºF

2 ripe, medium bananas, mashed

1 cup butter, softened

1 cup sugar

1/2 cup brown sugar, packed

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 cup peanut butter chips

1 cup walnuts, chopped

Cream butter and sugars.  Beat in bananas, eggs, and vanilla.  In a separate bowl, combine flour, baking soda, cinnamon, and salt.  Gradually beat flour mixture into banana mixture.  Fold in chips and nuts.  Drop dough by the tablespoonfuls onto greased baking sheet.

Bake for 12 minutes, or until golden brown.  Cool completely on wire racks.  Store in an airtight container with wax paper or parchment between the layers of cookies (or cookies will stick to each other).

DIJON-LEMON ROASTED POTATOES

Preheat oven to 425ºF

1 tsp olive oil

2 tbsp Dijon mustard

1/4 tsp fresh thyme

1/2 tsp salt

1/4 tsp black pepper

3/4 tsp paprika

Juice of 1/2 lemon

1-1/2 pounds uncooked new potatoes, quartered

Coat a 9" x 13" baking dish with cooking spray.

Whisk together oil, mustard, lemon juice, paprika, thyme, salt and pepper in a large bowl. Add potatoes and stir until they are coated.

Transfer potatoes to the baking dish and roast 30 minutes. Stir and roast another 15 minutes.

LEMON-ROSEMARY ROAST CHICKEN

Preheat oven to 375ºF

1 roaster chicken
2 cloves garlic
1 lemon
1/4 onion
2 sprigs fresh rosemary
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper

Using side of chef's knife, smash garlic. Rub inside of chicken cavity with garlic; put garlic in cavity.

Halve lemon; squeeze out juice and set aside. Put lemon halves, onion and one rosemary sprig into cavity. Tie legs together with kitchen string; tuck wings under back. Place, breast side up, on rack in roasting pan.

In small bowl, stir together reserved lemon juice, oil, rosemary, salt and pepper; pour over chicken. Pour 3/4 cup water into pan. Roast in 375°F oven, basting occasionally and adding 3/4 cup water halfway through, until meat thermometer inserted in thigh registers 185°F, 1-3/4 to 2 hours. Discard contents of cavity; tip juices from cavity into pan drippings. Transfer chicken to platter and tent with foil; let stand for 20 minutes before carving.

DAINTIES

This recipe comes from my mother-in-law, Pat, who shares my love of all things sweet and delicious!

Crust

1/2 cup butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 cups graham wafer crumbs
1/2 cup walnuts or coconut

Icing

2/3 cup brown sugar
2 tbsp butter
2 tbsp milk
1/2 cup icing sugar

In a small saucepan, bring butter, brown sugar, egg, and vanilla to a boil.  Boil for one minute.  Remove from heat and add wafer crumbs and walnuts/coconut.  Pat firmly into pan.

For the icing, combine brown sugar, butter and milk in a small saucepan.  Bring to a boil.  Remove from heat and add icing sugar.  Whip until smooth (quickly as icing starts to set when it cools) and spread on cooled crust.

RIDICULOUSLY SIMPLE BANANA BREAD

This is the best banana bread and it is so easy to make.  For a lower fat version try substituting 1/2 cup of applesauce for the oil.

Preheat oven to 350ºF.

2 eggs

1/2 cup oil

1 cup white sugar

2 ripe bananas, mashed

1-1/4 cups flour

1 tsp baking soda

1/4 cup nuts (optional)

Whisk together eggs, oil, sugar, and bananas.  In a separate bowl, mix flour and baking soda.  Pour wet ingredients into dry.  Mix well and pour into greased loaf pan.

Bake for 1 hour.

SUGAR & CINNAMON PECANS

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