French Apple Pie

>> Monday, October 25, 2010

It's apple season, and I just happened to find this super yummy recipe on a premade crust box! I tried it out- and it is fantastic! It isn't that hard to make, just takes a while to bake.

1 ready to bake pie crust
1/2 c. sugar
1/4 c. cornstarch
1/2 tea. nutmeg
1/4 tea. cinnamon
pinch of salt
6 c. cored, peeled and thinly sliced tart baking apples (about 4-5 med. sized- I used granny smith)

1 c. flour
1/2 c. brown sugar, firmly packed
1/2 c. butter

Place the premade crust in a greased pie tin. Preheat oven to 350. Mix sugar, starch, nutmeg, cinnamon, and salt in a small bowl. In a large bowl, toss sliced apples in with sugar/spice mix until coated. Spoon apple slices into pie plate

Then in the same bowl, combine flour and brown sugar. Blend in butter until crumbly. Sprinkle crumb topping over pie.

Yes, you'll be licking your lips too in no time! I kind of pat the butter/sugar crumble down like a dome on top.

Then bake for 1 hr. 30 mins. About 45 mins. into it, I cover the top with tin foil to keep from burning the crust.

I just hope I can have enough restraint to leave some for when the husband comes home. (ha! I'll have the pan cleaned and in the washer by then!)


El Paso Green Chile Soup

>> Saturday, October 23, 2010

Mmmmmm... This has to be my all-time favorite soup. Tastes like HOME.

El Paso Green Chile Soup
(adapted from The Border Cookbook)

1/4 cup butter
1 1/2 medium onions, chopped
3 garlic cloves, minced
4 cups vegetable stock
2 baking potatoes, peeled and diced
1 1/2 cups chopped roasted green chile
1 teaspoon dried oregano, preferably Mexican
1 teaspoon salt
1/2 cup heavy cream
4 ounces Monterey jack cheese, grated

  1. In a large soup pot, warm the butter over medium heat. Stir in the onions and garlic and saute until translucent.
  2. Add the stock, potatoes, chile, oregano, and salt, and bring the mixture to a boil. Reduce the heat to simmer and cook for about 30 minutes, until the potatoes are very soft.
  3. Transfer the soup to a food processor or blender and puree until smooth. Pour the soup back into the pot, add the cream, and heat through.
  4. Divide the cheese among the serving bowls. Ladle the soup into each bowl. Garnish with cilantro and/or corn tortilla strips.


Butternut Squash Soup

Another Fall favorite in our home. You can actually use any winter squash in this recipe. If you are pressed for time, you can use 3 10- to 12-ounce packages of frozen squash puree. To make this recipe vegetarian, substitute vegetable stock.

Butternut Squash Soup
(from Joy of Cooking)

1 medium to large butternut squash (about 3 1/2 pounds)
3 tablespoons butter
2 large leeks, white part only, chopped
4 teaspoons fresh ginger, peeled and minced
6 cups chicken stock (the recipe splits the stock into two parts, 4 cups and 2 cups, I always substitute heavy cream for the latter to make it super creamy)
1 1/2 teaspoons salt
  1. Preheat the oven to 375F. Cut the squash into halves or quarters. Remove any seeds and strings. Arrange the squash cut-side up on a rimmed baking sheet. Add 1/4 inch water to the pan and cover with aluminum foil. Bake until the squash is tender when pierced with a fork, 30 to 45 minutes. Set aside to cool.
  2. Meanwhile, heat the butter in a soup pot over medium-low heat. Add leeks and ginger, and cook, stirring, until the leeks are tender but not browned, 5 to 10 minutes.
  3. Scrape the cooled squash flesh from the skin and stir it in along with 4 cups of chicken stock. Bring to a simmer. Cook for 20 minutes, stirring and breaking up the squash.
  4. Puree the soup in a blender or food processor until smooth.
  5. Return to the pot and stir in remaining chicken stock (or cream, if using) and salt. Heat through.
  6. Serve garnished with chopped parsley or cilantro, soup croutons, and/or toasted squash seeds.


Pumpkin Pancakes

I meant to take a picture of these orange beauties, but they were gobbled up too quickly! It is an excellent fall treat!

Large Bowl:
2 c. flour
1 tbl. baking powder
1/2 tea. ginger
1/2 tea. nutmeg
1/2 tea. salt
2 tbl. brown sugar
1 tea. cinnamon

Small Bowl:
2 eggs
1 1/2 c. milk
2 tbl. cooking oil (I've been using coconut oil for everything- here too!)
1 c. canned pumpkin

Mix large bowl ingredients together and whisk small bowl ingredients to smooth. Then combine into the large bowl. Beat until smooth. Scoop in 1/4 c. portions onto skillet on lowish heat. These take longer than normal pancakes to cook through and will be heartier than regular pancakes, too. Taste great topped with butter and syrup.


Chicken Pot Pie

>> Wednesday, October 20, 2010


Cooked Chicken, diced - 3 Cups
Sliced carrots - 2 Cups
Potatoes, diced - 2 Cups
Peas - 1 Cup
Onion, chopped - 1/2 Cup
Corn (optional) - 1 Can, drained
Green Beans (opt.) - 1 Can, drained

Leftover Gravy - 2 Cups (I used three cans of Campbell's Chicken Gravy)
Chicken Bouillon cubes, crushed into powder - 3
Onion Powder - 1/4 tsp.
Celery Salt - 1/4 tsp.
Pepper - 1/4 tsp.

Pastry for top, from a mix or homemade. (I used Pillsbury pie crust in a box, found in the baking section next to pre-made graham cracker crusts, you only add water.)

This recipe makes enough for two round pies or two 8x8s. I made one pie for dinner and then one to freeze for later.

Start by cooking all your vegetables. I simmered mine until tender, and then drained

After draining, stir in your cooked chicken cubes, and let cool a little bit.

Mix your gravy and all the seasonings, including the crushed bouillon cubes.

Divide your chicken-veggie mixture into your pans.

Then pour half your gravy mixture on each one, then lightly mix with a fork so that all the mixture is covered with the gravy.

Next, roll out your dough and cover your pie. I found that that Pillsbury pie box mix was not enough for both, but I also like the crust a bit thicker on top. If you like lots of crust I would suggest mixing up two boxes if you cook both in one night.

I got a little bit fancy with mine and added some fall leaf cutouts. (It's been raining for 2 days, it almost feels like Fall, almost!)

If you want the crust to bake glossy then brush with egg whites before cooking.

Once your pie is covered bake @ 400'F for 30 minutes or until heated through and light brown.


Chicken Nachos

>> Monday, October 18, 2010

(This is my leftovers that I took to work with me today, not a very good pic, but you get the idea)

I got this recipe last week from my wards crock pot night with the Relief Society and it is fantastic! I don't have the exact recipe in front of me, so this is going off of my memory, but I''m pretty sure I'm not forgetting anything.

4-6 chicken breasts

1 can corn drained

1 can black beans drained

2 cups salsa

8 oz cream cheese

Combined all (minus cream cheese) into crock pot, cook on low 4-6 hours or until chicken is cooked. Add cream cheese last 30 minutes of cooking. Stir and serve (the chicken should be tender enough that you can shred it. I learned a tip at the crock pot night that you can stick your beaters in and beat it all together for a couple seconds and it automatically shreds and stirs it, amazing!) You can either use it as a dip, or pour it over your chips, mmmmm......


Pesto Dip

>> Sunday, October 17, 2010

This recipe is SO SIMPLE. But beware, you WILL become addicted. This is my absolute favorite appetizer to make (and eat).

Pesto Dip

1 8-oz package cream cheese, softened
1/3 cup pesto

Mix cream cheese and pesto. Refrigerate 3-4 hours. Serve with assorted cut-up vegetables and/or multi-grain crackers.



Spinach Dip

I totally forgot that I had this recipe because we haven't made it in awhile. It is totally delicious!

Spinach Dip
1 10-oz package frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 tsp dried parsley
1 tsp lemon juice
1/2 tsp seasoning salt
1 1-lb loaf round, crusty Italian bread

  1. In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
  2. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and seve.
Serves 8-10



Cool Cucumber Dip

The weather down here persists with the hot. It's mid October, and it's still over 90 every day. It is killing me. So I broke out my yummy cucumber dip recipe. It's cool and refreshing. Try it!

1 1/2 c. finely diced cucumber*
2 c. plain yogurt**
1/2 c. chopped fresh flat leaf parsley
pita chips (for dipping)

*I use much more cucumber. It's yummy.
** I tried Greek Yogurt this time, and I think I prefer normal plain yogurt.

Combine and refrigerate. Serve cold.


Black Bean Salsa

>> Saturday, October 9, 2010

Ok, I'm going to level with you here. I could label this "the best," but you wouldn't believe me. So I am just going to tell you this fact: This recipe makes A LOT, it's perfect for throwing a party. I have to break out my huge bowl to make it. Am I throwing a party? No. I am not. I have made this salsa for myself, and me alone. (the husband hates salsa) I will be downing this bowl and a bag of tortilla chips over the week. For lunch, for dinner, sometimes for breakfast.

It is that good. 

So grab yourself a giganta-bowl (preferably with a sealable top) and toss this stuff in it! 

2 cans drained corn
2 cans drained black beans
1-2 chopped tomatoes
1 chopped yellow (or purple) onion
1-2 chopped jalapenos- or 4 oz. can diced (or, if you don't like spicy, leave it out altogether)
1 small can chopped black olives
cilantro- to taste
2 tea. cumin
juice of a few limes
1 pkg. taco seasoning
chili powder- to taste



>> Friday, October 8, 2010

WOW! It has been forEVER since I have posted on this. And I'm making a lot of new things now that it's fall, so I promise to keep posting. This post is for Ashley. This will go GREAT with your pita chips. It is also good on grilled sandwiches or for veggie dipping.

1 can chickpeas (I drain it, but you don't have to)
about 1 Tbsp EVOO
a couple squirts of Lemon Juice
1 small to med clove of garlic
salt and pepper to taste

Throw the chickpeas in a food processor with the garlic clove. Buzz it a couple times then slowly drizzle in the EVOO until it's the consistency you like it. Taste it and see how much lemon juice it'll need. The lemon juice counter acts the oniony garlic taste, so add as much as you like. Add some S&P to taste and buzz it a couple more times.
Serve and enjoy!!!

*sorry no pics*


Need Me Some Dip!

Hey there, Good Lookin'! (that's right, I'm talking to you!)

I need help. I need dip. I am craving chips and dip like nobody's business.I've got tortilla chips and pita chips. I will be making all my dip recipes this week- and I'll be posting them! But I want some of your dips! I need new dips!

Thank you in advance!


Tuscan Bean Stew

>> Thursday, October 7, 2010

The best part about fall/winter is eating soup -- lots and lots of soup. This is a house favorite for sure.

Tuscan Bean Stew
(from Cook's Illustrated, March/April 2008)

table salt
1 pound dried cannellini beans (about 2 cups), rinsed and picked over
1 tablespoon extra-virgin olive oil
6 ounces pnacetta, cut into 1/4-inch pieces
1 large onion, chopped medium (about 1 1/2 cups)
2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
8 medium garlic cloves, peeled and crushed
4 cups low-sodium chicken broth
3 cups water
2 bay leaves
1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1 (14.5-ounce) can diced tomatoes, drained and rinsed
1 sprig fresh rosemary
ground black pepper
8 slices country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

  1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
  2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragragnt, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost ender (very center of beans will still be firm), 45 minutes to 1 hour.
  3. Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.
  4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.



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