Sour Cream Apple Pie

My mouth is watering just typing this...it's THAT good. Even if you aren't a pie person, you will NOT be disappointed.

1 cup sour cream
3/4 cup sugar
2 tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 egg
3 1/2 cups diced/sliced apples (about 2 lg apples).

Topping
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter

Beat together sour cream, sugar, flour, salt, vanilla, cinnamon and egg. Add fresh diced/sliced apples & pour into 9" unbaked pie shell. Bake at 400 degrees for 25 minutes. Removed and sprinkle with well mixed topping mixture. Bake an additional 20 minutes.
Serve warm with vanilla ice cream

Chocolate Caramel Brownie Cheesecake

Allow me to introduce you to:

• 1 (9 ounce) package brownie mix
• 1 egg
• 1 tablespoon cold water
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1 (5 ounce) can evaporated milk
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup chocolate fudge topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
2. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

The only things I would change is took use HALF of a box of brownie mix & to cook it for 7-9 minutes, not 25. I also just used some store bought caramel topping & for the chocolate I made a ganache (recipe below). I would also recommend making it the day of, if possible. I made mine the night before & the brownie seemed to get a bit soggy from all the caramel.

Chocolate Ganach

Ingredients

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Note* You really only need about half or less than of the ganache for the cheesecake.

Easy Teriyaki Chicken & Brown Rice Dinner

1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5-7 minutes or until cooked through. [secret: I stewed my chicken in a crock pot with teriyaki sauce. I don’t like rubbery chicken!]
2. Add water, teriyaki sauce and garlic powder; stir. Bring to boil.
3. Stir rice and broccoli [I cheated again and cooked the broccoli on its own.]; cover. Reduce heat to low; cook 5 min. Remove from heat. Let stand 5 min. Fluff with fork.
4. I added the cut up tomatoes on top for the last 10 minutes or so. Makes 4 servings. Enjoy

Sopapilla Cheesecake

The yummiest from Angi:

2 packages crescent rolls
8 oz. cream cheese (room temperature)
1 1/2 cup granulated sugar
1 Tbs. vanilla
1 cube (1/2 cup) real butter
1 teaspoon ground cinnamon
1 can (12 - 16 oz.) fruit topping (apple, cherry, blueberry, etc.)

Press 1 pkg. crescent rolls into 9 x 13 inch pan. Mix cream cheese, 3/4 cup sugar and vanilla; spread over rolls. Place 2nd package of crescet rolls on top of mixture (pat thin to cover) Melt butter; mix with 3/4 cup sugar and cinnamon then pour over top, and spread to edge. Bake at 350 degrees for 20 - 25 minutes until brown. Serve with fruit topping.

Saucy Barbecued Ribs

Angi:

3 1/2 pounds pork loin back ribs or pork spareribs (I have used beef ribs and they are just as good)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2/3 cup bbq sauce ( I always use way more. My fav is Sweet Baby Rays YUMMY!)

Spray inside of crockpot with cooking spray. Cut ribs into 2 or 3 rib portions. Put ribs in crockpot, sprinkle with salt and pepper. pour water over top. Cook on low for 8-9 hours or until ribs are tender. Remove ribs and drain and discard liquid. Dip ribs into a bowl with the bbq sauce. Coat well, then place back into crock. Cook for 1 more hour on low. ( I usually just throw the ribs back in and squirt the sauce all over coating the ribs well)

BBQ Pork/Beef Ribs

Angi:

3 1/2 pounds pork loin back ribs or pork spareribs (I have used beef ribs and they are just as good)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2/3 cup bbq sauce ( I always use way more. My fav is Sweet Baby Rays YUMMY!)

Spray inside of crockpot with cooking spray. Cut ribs into 2 or 3 rib portions. Put ribs in crockpot, sprinkle with salt and pepper. pour water over top. Cook on low for 8-9 hours or until ribs are tender. Remove ribs and drain and discard liquid. Dip ribs into a bowl with the bbq sauce. Coat well, then place back into crock. Cook for 1 more hour on low. ( I usually just throw the ribs back in and squirt the sauce all over coating the ribs well)

Broccoli-Grape Salad

Lovely Angi:

2 cups halved grapes
1/2 cup sliced green onion
2 cups broccoli florets
2 cups thinly sliced celery
1 cup toasted sliced almonds
2 cups diced cooked chicken (1 breast = about 1 cup)
1 cup bacon cooked and crumbled

Mix all salad ingredients together. Mix dressing ingredients and pour over salad about 10 minutes before serving.

Dressing:
1 cup mayonnaise
2 Tbls. Apple cider vinegar
2/3 cup sugar

This is one of my favorite recipes and we had it for dinner tonight so I thought that I would share.

Broccoli & Crasin Salad

Broccoli Salad
Another good one from Angi:

1 large bunch broccoli florets
1/2 cup white onion, chopped
1 cup craisins
1 cup sunflower seeds
1 lb bacon cooked and crumbled

Mix all salad ingredients together. Mix dressing ingredients and pour over salad about 10 minutes before serving.

Dressing:
3 Tbls. red wine vinegar
1 cup mayonnaise
1/3 cup sugar

Zesty Beef

From Angi:

3 lb. beef roast
1 pkg zesty italian dressing
1 bottle whole peppercinis (I think it is 16 oz.)

Put roast in crockpot, pour the whole bottle of peppercinis and juice on top. Sprinkle dressing packet over top of roast. Cook 8-9 hours on low. You can cook over night. The longer you cook it the more tender it will be. When done take the roast out and shred it. Take the peppercinis out and throw them away unless you like a little bit of spice than you can cut them up and use them on your sandwiches. Add shredded beef back to crockpot to soak in the juices. Serve on toasted garlic buttered hard rolls. Serve with the yellow sauce.

Yellow sauce:
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup mustard ( I actually only use about 1/8 cup)

White Chicken Chili

I got this recipe from a friend in our ward that won the chili cook off. It was our FAVORITE!
This is from her:

Okay so I kind of just pour a little of this and that and call it good. So I don't have real exact measurements but here goes!

2-4 chicken breast boiled and shredded (depending on how much you want)

1 can great northern beans

1 can butter beans

1 can white shoe peg corn

2 Tb spoons of lime juice

1 -2  tsp cumin

2 cloves garlic

1 or 2tsps of dried onion

4 cups water with chicken bullion (or chicken broth)

1/8 tsp of cayenne pepper
fresh or dried cilantro, (As much as you want, I like lots so just depends)

Put it all together in crock pot and simmer for a few hours.

If you want to just cook in a pan I like to add 1Tb of olive oil and saute the garlic and onion for a few minutes then add water/ broth and other ingredients. Boil on lower heat for twenty minutes and  then the last ten add cilantro. 

We like to put chips on bottom then chili and then cheese, tomatoes, avocado and whatever else sounds good!!

Easy Salsa Chicken

1 jar of Salsa (whatever size)
2-4 chicken tenders or maybe 2 chicken breasts
hard or soft taco shells
cheese
sour cream

Place chicken (thawed or frozen) in crock pot. Dump jar of salsa over chicken. Just however much you think looks good. Like 2-3 cups over 2 ck breasts, for example. Cook on high for 4-6 hrs or low for 6-8 hrs. If frozen cook on high for at least half the time. Once you can tell that the chicken is cooked, pull out & shred & then return to the crock pot. Let cook for a few more hours.

When you are ready to eat, either add the sour cream (as much as you want) to the whole mixture or let each person add their own. Put in hard or soft tacos, with sour cream & cheese on top.

Spaghetti Pie (or casserole)

This is super easy, calls for few ingredients & is really yummy. One of the best spaghetti pie recipes I've tried!

1/2 lb. sausage or hamburger browned (with the onion)
4 oz. cooked spaghetti (I use wheat, can't tell a difference & better for you too!)
2 beaten eggs
1/3 c. grated Parmesan cheese
1 tbsp. butter
1 c. cottage cheese
1/2 c. chopped onion
3/4 c. spaghetti sauce
1/2 c. shredded mozzarella cheese

Combine 1 egg, parmesan cheese & butter. Stir in hot spaghetti. Press into a 9in. square pan. Combine cottage cheese & egg. Spread over noodles. Bake at 350 for 20 minutes. Top with mozzarella cheese.

I imagine you could freeze this & reheat/cook it later on? Not sure though. Let me know if anyone tries it!

Strawberry Spinach Salad I

RECIPE RATING:

PREP TIME	10 Min
READY IN	1 Hr 10 Min

INGREDIENTS (Nutrition)

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

DIRECTIONS

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Peanut Butter Bars/Brownies

Mmmm.

Cream:
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
Blend in:
1 egg
1/3 c. peanut butter
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
Stir in:
1 c. flour
1 c. quick cooking rolled oats
Mix well and spread in greased 9x13 inch pan. Bake at 350 for 20-25 minutes. Sprinkle 6 oz semi-sweet chocolate chips over cake and let stand 5 minutes. Spread into a thin layer, after chips have melted (or use chocolate frosting).
Combine:
1/2 c. powdered sugar
1/4 c. peanut butter
2-4 tbsp evaporated milk
Mix well. Spread melted chocolate chips evenly. Drizzle peanut butter mixture on top. Cool and cut into bars.

Note: For peanut butter brownies, double all ingredients except use 1 1/2 cups peanut butter and 1/2 cup milk. Bake in 9x13 inch pan for 30-35 minutes at 350. Frost with chocolate frosting.

Soft Pretzel

1 1/2 tsp. live active yeast
1/2 tsp. brown sugar
4 c. flour
1 tbsp. baking soda
1 1/2 c. 110 degree water
Dash of salt
1/4 c. warm water
Melted butter

In a large bowl, combine yeast, 1 1/2 c. water, brown sugar and salt. Add flour and mix well, then knead for 5 minutes. Put in greased bowl and cover with a damp towel (a paper towel works), place in a warm spot for 1 hour. Divide into 8 to 12 pieces (more for smaller sized pretzels, like in the picture). Roll into rope and shape into pretzel. Dip in 1/4 c. warm water that is mixed with the baking soda. Lay on greased cookie sheet. Bake at 500 degrees for 8 minutes. Brush with melted butter and sprinkle with kosher salt.

*Variations: brush melted butter and sprinkle with cinnamon sugar or Parmesan cheese and garlic salt and serve with marinara sauce.

Note: They are not as good if you save them to eat the next day, if you have left overs don't brush with butter, leave them plain and do it the next day when you warm them up. It works well if you put them on broil for 1-2 minutes and then do the toppings. We like to cook half or a third of the batch and then put the dough in the fridge and cook it within the next few days.

Cranberry Chicken

6-8 Ck breasts (thawed of course)
Pound them about 1/2 inch thin
8 oz cream cheese
cut into 6-8 slices (depending on how many you have) and place on the flattened ck.
1 box ck stuffing
cook as directed on the box and then place an equal proportion between the 6 (or 8) placed around the cheese on the ck.
roll the ck and pin together with tooth picks, so everything is stuffed inside
place inside a 9x13 baking dish
mix 1 can of whole cranberries and 1 tbsp of orange juice concentrate and 1/2 cup of either apple juice or white grape juice (it calls for white wine)
pour mixture all over chicken
cover with tin foil, but tent it so the ck doesn't stick to the foil
bake at 350 for 1 hour (more if needed)

This is the best chicken dish I have ever had. It is SUPER EASY! And I'm telling you it looks like you spent hours putting it together. Give it a try, you won't be disappointed!

Apple Raisin Salad Goodness

Apple Raisin Salad Goodness
6 Med sized apples (a crunchy one like Golden Delicious or Honey Crisp is good)
1 tsp. Nutmeg
1 tsp. Cinnamon
1 cup Vanilla Yogurt
3/4 cup Walnuts
3/4 cup Rasins

Peal apples and then slice them and cut them again dip or pour a bit of Lemon Juice on them to keep them from turning brown.
Then mix everything together. You can either eat it then or it's really good to let it chill for a few hours in the fridge and let all the flavors mix together!

Good stuff!! Enjoy!

Delicious Chicken Marinade

Keeps the chicken moist and tender!

1 cup Mayo
1 tbsp Mustard
1 tbsp Honey
1/2 tsp Salt
1/2 tsp garlic powder
1/2 tsp ground pepper
1 garlic clove
1 1/2lbs chicken
Mix all ingredients together in gallon sized ziplock baggie, set a side 1/4 cup of marinade for dipping (before you put the chicken in!). Marinade for 4-24 hours.

Great Pumpkin Cookies!!!

This are delicious cookies! You've got to try them!! I found them on this food storage blog.

Whole Wheat Pumpkin Cookies

2 C. Whole Wheat Flour
1 C. Oats (quick, uncooked)
1 t. Baking Soda
1/2 t. Salt
3/4 C. Butter
1 C. Firmly packed brown sugar
1/2 C. Sugar
1 Egg (1 T. dry powdered egg + 2 T. Water)
1 t. Vanilla
1 C. Pumpkin
1 t. Pumpkin Pie Seasoning
1/2-1 C. Butterscotch or Chocolate Chips

Pre-heat oven to 350 degress. Cream the butter, add the sugars (beat together until fluffy. Add egg and vanilla. Combine all dry ingredients in a separate bowl. Alternate between dry ingredients and pumpkin. Add chips. Drop by rounded tablespoonfuls and bak for 10-12 minutes.

Quick Beef Burrito Skillet

Prep Time:
10 min

Total Time:
35 min

Makes:
4 servings, 1-1/2 cups each

What You Need

1 lb. lean ground beef

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1 can (19 oz.) kidney beans, drained, rinsed

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup water

4 flour tortillas (6 inch), cut into 1-1/2-inch squares

1 cup KRAFT Mexican Style Shredded Four Cheese

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/3 cup chopped green onions (about 1 large)

Make It

BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.



This is so good and so easy!! It is also delicious with chicken instead of beef. I'm sure it would be good with shredded pork or steak. Enjoy!

Fruit Salad

I went to make mom's cookie salad last night and found that I didn't have all the ingredients. I improvised and I think I like this even better. I thought I'd share with you.

1 pkg vanilla instant pudding

2/3 c. buttermilk (this was my leftover from making the cafe rio dressing a.k.a. creamy tomatillo)

1/3 c. milk - I used skim

1- 8 oz vanilla yogurt - thick n' creamy if you can

1 small container frozen Cool Whip

1 small can pineapple chunks

1 small can mandarin oranges

1 regular size can fruit cocktail

I beat the pudding powder with the buttermilk and milk and let it set while the cool whip was slightly thawing and I drained the fruits. Then I beat in the yogurt. Fold in the Cool Whip and stir until blended. Stir in fruit.

*You'll notice I left out the fudge stripe cookies, that's because if I had them in my house they wouldn't last long enough to make it to the salad. I like it this way though.

Strawberry Trifle

1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed

Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Sour Cream Chicken Breasts

4 skinless, boneless chicken breasts (or canned chicken works well)
12 oz sour cream
¼ c. grated Parmesan cheese
½ c. chicken broth
½ tsp salt
1 tsp lemon pepper
1 tsp dried parsley
¼ tsp garlic powder

- Simmer chicken breasts in pot of water until almost tender. Drain and shred or dice.
In a microwave-safe dish mix together sour cream, Parmesan cheese, chicken broth, and spices. Put chicken in sauce mixture. Cover and microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!
Can be served over noodles (I use whole wheat noodles, because it tastes so good you can't tell they are whole wheat!) or rice with optional steamed veggies (like broccoli or zucchini).

Garlic Breadsticks

These are so easy and so good!

Prep time:12 min Total Time: 30-35 min

1 1/2 cups warm water
1 Tbsp. sugar
1 Tbsp. yeast (quick rise yeast works best)
3 cups flour
1 tsp. salt
1/4-1/2 cup melted butter
garlic salt
grated Parmesan cheese

Combine water, sugar and yeast. Let yeast activate. Combine flour and salt and mix into yeast mixture. Pour melted butter on cookie sheet. Flatten out (I just do it with my hands, not a rolling pin) dough in big 12-14 inch circle let rise 5-10 minutes. Cut in half with pizza cutter (hamburger way through the circle) and then cut into pieces the opposite way. Put a very light layer of butter over top of dough (optional) sprinkle with garlic salt and Parmesan (shredded works best). Bake at 350 for 18-20 minutes, until golden on top.


***NOTE: You can also use this same recipe for a pizza dough. Make the dough, you can use the whole ball of dough for the pizza if you like a really thick crust. (We like to split the dough in two & do one pizza & use the rest for bread sticks.) Next, poke the dough lightly with a fork, brush edges with a beaten egg mixed with a little milk-to give it that golden shiny look, add toppings & cook for another 10 minutes. After cooking, you can also turn to broil & let it really cook the top, but only for a minute!
Enjoy!!

Chocolate Chocolate Chip Cookies (that are divine!)

The directions and some ingredients seem all fancy because I found this recipe off Martha Stewart, I just used basic cocoa and chocolate chips and they tasted great! Tip: We put a scoop a vanilla ice cream between two cookies and it is soo good! Highly recommended!

Double Chocolate Cookies
Oversize and ever-so-slightly underbaked, these cookies include big chunks of milk chocolate.

Ingredients
Makes about 3 dozen.
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions
1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.