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.