Terrific Apple Pie

I am not an apple pie fan, but I love this one!

Superb Apple Pie

Crust:
1 1/2 c. flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 c. oil
2 Tbsp. cold milk

Combine ingredients and press into 9 inch pie pan.

Filling:
4 c. sliced apples
1/2 c. sugar
2 Tbsp. flour
1/2 tsp. nutmeg (I leave this out)
1/2 tsp. cinnamon

Topping:
1/2 c. flour
1/2 c. butter or margarine
1/2 c. sugar

Combine flour, butter, and sugar and mix together with fingers till crumbly; sprinkle on top of pie.

Place pie in brown paper bag and seal with staples or pins. Bake at 350 for 1 1/2 hour. Do not peek! Slit sack open with sharp knife; cool pie on rack.
(I bake it for 1 1/2 hours without putting it in a paper bag and it still comes out just fine.)

Honey Lime Enchiladas

So very yummy!! I'll post a picture later.

Honey Lime Chicken Enchiladas
Ingredients:
6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
½ teaspoon garlic powder
3 boneless, skinless chicken breasts, cooked and shredded
2 cups green enchilada sauce, divided
1 cup sour cream
8-10 flour tortillas
2 cups grated Monterey Jack cheese
Method:


Preheat oven to 350 degrees.

In a large bowl, combine the honey, lime juice, chili powder and garlic powder; toss with the shredded chicken and let marinate in refrigerator for at least 30 minutes. Pour about ½ cup of enchilada sauce in the bottom of a greased 9x13 inch baking pan. Fill each tortilla with about 2 Tablespoons of the chicken, a pinch of cheese, making sure to reserve about 1 cup of cheese later. Mix the remaining enchilada sauce with the sour cream, and any leftover marinade. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until golden brown and crisp on top.

Strawberry Tart

Tart Shell - this makes 2 - 11" tart pans or approx. 4 dozen mini tarts
1/2 cup shortening
1/2 cup butter (I used margarine)
1 cup sugar
1 egg
1 tsp. Almond flavoring (I used Imitation Almond Extract)
2 1/2 cups flour

Cream shortening and butter together. Add sugar, eggs and almond. Mix well. Add flour and mix until dough is stiff. Make sure you spray tart tins with Pam. Divide in two and press into tart pan. Make as thin as possible. If doing mini tarts, press small balls (about 1 TBSP) of mixture into tart tins.
Bake at 350 degrees for 10-12 mins. or until dough is light brown. Cool on wire rack. Leave in tart pan for 5 mins before taking out. Don't leave in too long or they won't come out. (May freeze for several weeks).

Cream Filling - If making mini tarts use regular recipe. If doing 11" tarts 1 1/2 times the cream fillin grecipe)

1/2 cup Heavy cream - whipped (3/4 cup)
1 8oz pkg. cream cheese (1 1/2 pkgs)
1/3 cup sugar (1/2 cup)
1 TBSP Orange juice (1 1/2 TBSP) Not orange juice concentrate.
1 tsp. vanilla extract (1 1/2 tsp)
1/4 tsp. Almond extract (1/3 tsp)

In small mixing bowl, whip the cream until soft peaks form. In another small mixing bowl beat cream cheese adn sugar until smooth. Beat in orange juice, vailla and almond. Fold in whippped cream. Spread over crust.

Arrange galved strawberries on top of filling. Refrigerate 4-6 hours before serving.

Cheesy Enchiladas

This is my sister, Joy's, recipe.

Tortillas
1/2 lb. hamberger
Enchilada sauce mix (prepared)
Sour Cream
Cheddar Cheese

Brown hamberger. While hamberger is browning, mix up enchilada sauce mix.

Take tortillas, rip in half, dip in encilada sauce and layer on bottom of pan. Layer some hamberger, sour cream and cheese. Do same to next layer.

Bake at 350 degrees for 25 mins.

Stuffing and Puff Pastey

A friend brought this dinner to me just after I had Jacob. I don't really have a name for it, but it is good and kids like it. I forgot to take a picture before we had started into it. I took two and don't know which I think shows it better, so I put both up. :)

1 pkg. Stove Top stuffing (prepared)
1 large chicken breast, raw, cut into bite size pieces
Broccoli (1 head is what I used cut into pieces)
1 sheet of Peppridege Farm Puff Pastery (not philo dough)

Sauce:
1 can of jellied whole cranberry sauce
3 TBS prepared orange juice

Put prepared stuffing into a 8x8 pan. Layer with chicken pieces, layer broccoli. Place sheet of Puff Pastery on top, covering it edge to edge.

Bake at 350 degrees 20-25 mins. or until golden brown

Mix cranberry sauce with orange juice until thinned out. Put on top of servings.

Penne withSausage and Broccoli Rabe

This is from the Kraft Magazine. When I made it I didn't know what broccoli rabe was--it is like a lettuce. I used regular broccoli instead and thought it was fine.

1 bunch broccoli rabe
12 oz. penne pasta
1 link (4 oz.) sweek Italian sausage(I misread the sausage lable and got spicy sausage instead--it worked fine for this also). Cut sausage into 1/4" thick slices
2 shallots, finely chopped
2 cloves garlic, crushed
1/4 c. grated Parmesan cheese, plus additional for garnish

Heat large covered ssaucepot of salted water to boiling on high. Meanwhile, from broccoli rabe, trim any tough stem ends and discard. Cut broccoli rabe into 1-in. pieces and add to boiling water. Cook 4 - 5 minutes or until bright green and just tender. With slotted spoon, transfer broccoli rabe to large colander. Return water to boiling. Drain broccoli rabe, rinse with cold water, drain again. In same saucepot of biling water, cook penne as label directs.

Heat deep 12-in skillet on med-high until hot. Add sausage in single layer. cook 4-5 minutes or until it loses its pink color, turning to brown evenly. (Reduce heat to medium if browing too quickly.) Add shallots and garlic; cook 2 mins. or until tender, stirriing. Remove 1 1/2 c. water from saucepot with pasta; add to skillet. Heat to boiling sitrring occasionally.

Drain pasta and add to skillet with sausage. Stir in Parmesan, broccoli rabe, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well.

Chicken lo Mein

This is from the Kraft magazine and is delicious!!! It looks better in their magazine than it does here, but I had some extra sauce that (visually) over powered it.

1/2 lb. spaghetti, uncooked
1/4 c. Kraft Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breast cut into strips or chunks
2 cloves garlic, minced
1 pkg. (16 oz) frozen bell pepper and onion strips, thawed, drained (I wanted to use fresh and that worked. The only issue I had is I don't think I put in enough peppers--I was guessing)
1/2 c. fat free reduced sodium chicken broth (I used Swanson's from a can--wasn't fat free, etc. and worked fine.)
1 TBS peanut butter
1/4 c. soy sauce
2 TBS chopped cilantro (I didn't have any and I thought it was fine)
2 TBS chopped Planters Cocktail peanuts.

Cook spaghetti in large sauce pan as directed on package

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 mins. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.

Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon into platter; sprinkle with cilantro and nuts.

I doubled the sauce mix and because I only made enough spaghetti for us to eat one night, had left over sauce and will use again over spaghetti or rice. Loved the taste!!