The great part about this blog is that I am starting to cook more from scratch. We had relatives from IL in this past weekend and we were meeting at my in-laws house. I decided to take over dessert, and since we had apples left over, I decided to make an Apple Crisp. This was a great recipe and easy to make. Howard even said he knew it was from fresh apples and not that canned stuff.
Apple Crisp
Ingredients
10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
Directions
1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced, peeled, and cored apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Serves 12
Top with Ice Cream and you will love it.
Monday, February 21, 2011
Wednesday, February 16, 2011
Frozen Cappuccino Cups
I love PW. This recipe comes from her website and it is amazing. I love dessert, but since trying to lose weight, I have tried to do more individual servings, so I don't go crazy. It also helps that I love cappuccino ice cream! Enjoy. This will be a great summer dessert as well! I am so ready for a few weeks off of teaching :)!
Frozen Cappuccino Cups
Ingredients
15 whole Chocolate Sandwich Cookies
2 Tablespoons Melted Butter
2 ounces, weight Semi Sweet Chocolate, Chopped Into Chunks
1 pint Coffee Ice Cream, Slightly Softened
½ teaspoons Ground Cinnamon
⅛ teaspoons Ground Nutmeg
TOPPINGS:
Extra Chocolate Cookie Crumbs
Finely Chopped Pecans
Chocolate Sauce
Sweetened Whipped Cream
Chocolate Curls
Preparation Instructions:
Place twelve cupcake liners into muffin cups.
Crush cookies into crumbs. Add melted butter, then mix to combine. Press crumbs into twelve cupcake liners. Set aside.
Mix softened ice cream with chocolate chunks, cinnamon, and nutmeg. Spoon into cupcake liners. Freeze until firm, then remove from muffin pan (leaving on the cupcake liners) and place in a Ziploc or other airtight container.
To serve, peel off liners, place on a plate, and top with any or all of the toppings. You can also just serve them in the liners.
(Alternately, you can press nuts and/or crumbs into the top of the cups before freezing them.)
Some notes:
* After you freeze the cups in the muffin pans and they’re nice and firm, you can remove them from the pan and store them in Ziplocs or any airtight container. Then just remove them as you need them.
* You can add the toppings (crumbs, nuts, hot fudge, etc.) before the first freezing if you want them to freeze on top of the cups. Just lightly press them into the top so they’ll set a little easier.
* Alternately, you can just freeze the cups untopped, then top them when you’re serving them.
* IMPORTANT: If you meet with some resistance when you peel off the paper liner, just wait a couple of minutes, then try again. Sometimes they just have to slightly soften before the liner easily peels off. (Or you can just eat them straight out of the liners.)
Have fun with these! And make dozens of them if you want. It’s nice to have them in the freezer when you need something sweet and yummy.
Frozen Cappuccino Cups
Ingredients
15 whole Chocolate Sandwich Cookies
2 Tablespoons Melted Butter
2 ounces, weight Semi Sweet Chocolate, Chopped Into Chunks
1 pint Coffee Ice Cream, Slightly Softened
½ teaspoons Ground Cinnamon
⅛ teaspoons Ground Nutmeg
TOPPINGS:
Extra Chocolate Cookie Crumbs
Finely Chopped Pecans
Chocolate Sauce
Sweetened Whipped Cream
Chocolate Curls
Preparation Instructions:
Place twelve cupcake liners into muffin cups.
Crush cookies into crumbs. Add melted butter, then mix to combine. Press crumbs into twelve cupcake liners. Set aside.
Mix softened ice cream with chocolate chunks, cinnamon, and nutmeg. Spoon into cupcake liners. Freeze until firm, then remove from muffin pan (leaving on the cupcake liners) and place in a Ziploc or other airtight container.
To serve, peel off liners, place on a plate, and top with any or all of the toppings. You can also just serve them in the liners.
(Alternately, you can press nuts and/or crumbs into the top of the cups before freezing them.)
Some notes:
* After you freeze the cups in the muffin pans and they’re nice and firm, you can remove them from the pan and store them in Ziplocs or any airtight container. Then just remove them as you need them.
* You can add the toppings (crumbs, nuts, hot fudge, etc.) before the first freezing if you want them to freeze on top of the cups. Just lightly press them into the top so they’ll set a little easier.
* Alternately, you can just freeze the cups untopped, then top them when you’re serving them.
* IMPORTANT: If you meet with some resistance when you peel off the paper liner, just wait a couple of minutes, then try again. Sometimes they just have to slightly soften before the liner easily peels off. (Or you can just eat them straight out of the liners.)
Have fun with these! And make dozens of them if you want. It’s nice to have them in the freezer when you need something sweet and yummy.
Friday, February 11, 2011
Crab Dip
This is a great recipe that comes from Butch (Jen's dad). It is super easy and would be great for any occasion year round. He brought it over for the Super Bowl party and it was a hit. This was even more wonderful, because Brian liked it and had a few scoops of it. This was a miracle, since Brian is not a big seafood guy!
Ingredients:
1 block of cream cheese
1 jar of cocktail sauce
1 can of crab meat
Directions:
1. Place the block of cream cheese on a platter.
2. Top it with the jar of cocktail sauce.
3. Open the can of crab, drain, and place on top of cocktail sauce.
Serve with crackers or pita chips.
Ingredients:
1 block of cream cheese
1 jar of cocktail sauce
1 can of crab meat
Directions:
1. Place the block of cream cheese on a platter.
2. Top it with the jar of cocktail sauce.
3. Open the can of crab, drain, and place on top of cocktail sauce.
Serve with crackers or pita chips.
Saturday, February 5, 2011
Yummy Chocolate Fudge Pie Recipe
This is a great recipe from a wonderful friend Lindsay from church. She brought this to our January outing and it was amazing. It is really rich and wonderful. Be careful, you might just get addicted to this one! Thanks Lindsay for sharing your recipe with me. Enjoy!
Chocolate Fudge Pie
Ingredients:
1 package (15 ounces) refrigerated ready-to-use pie crusts
1/4 cup (1/2 stick) butter
1 bag (12 ounces) semi-sweet chocolate chips
1 cup, plus 2 tablespoons sugar for crust
3 large eggs
3 T all purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
1 T milk
Directions:
1. Fit one pie crust into 9-inch pie pan; flute edge
2. Heat oven to 350 degrees. In medium saucepan, melt butter with 1 cup chocolate chips over low heat until smooth. Whisk in 1 cup sugar, the eggs, flour, salt and vanilla. Fold in remaining 1 cup chips; pour into pie shell.
3. Unfold remaining pie crust. Roll out to 14 inch circle. With 1-inch round and/or heart shaped cookie cutter, cut out as many shapes as possible. Reroll scraps; cut more shapes. Overlap on top of pie, covering filling to edge. Brush cutouts with milk. Sprinkle with the 2 T sugar.
4. Bake in 350 degree oven 40-45 minutes or until browned and set.
Chocolate Fudge Pie
Ingredients:
1 package (15 ounces) refrigerated ready-to-use pie crusts
1/4 cup (1/2 stick) butter
1 bag (12 ounces) semi-sweet chocolate chips
1 cup, plus 2 tablespoons sugar for crust
3 large eggs
3 T all purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
1 T milk
Directions:
1. Fit one pie crust into 9-inch pie pan; flute edge
2. Heat oven to 350 degrees. In medium saucepan, melt butter with 1 cup chocolate chips over low heat until smooth. Whisk in 1 cup sugar, the eggs, flour, salt and vanilla. Fold in remaining 1 cup chips; pour into pie shell.
3. Unfold remaining pie crust. Roll out to 14 inch circle. With 1-inch round and/or heart shaped cookie cutter, cut out as many shapes as possible. Reroll scraps; cut more shapes. Overlap on top of pie, covering filling to edge. Brush cutouts with milk. Sprinkle with the 2 T sugar.
4. Bake in 350 degree oven 40-45 minutes or until browned and set.
Friday, February 4, 2011
Baked "French" Fries
Brian and I have given up fried foods for the month of February to help with our desire to become a little more healthy and hopefully lose some weight as well. I love french fries, fried potatoes, baked potatoes, roasted potatoes...ok, in all honesty, I love anything that has to deal with potatoes.
Here is one way to make these fries. You can change the seasoning to match what you and your family likes.
Parmesan and Garlic Fries
Ingredients:
4 large russet potatoes, cut into 1/4 inch strips ~ you can leave them unpeeled if you prefer
1/4 cup olive oil
3 cloves garlic, minced
1/2 tsp thyme
1/4 tsp seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Directions:
Preheat oven to 425ยบ.
In a large mixing bowl, place the cut potatoes and pour the olive oil over the top.
Sprinkle on the garlic, thyme and seasoned salt.
Mix well until the potatoes are evenly coated.
Spread the potatoes on a baking sheet in a single layer.
DO NOT throw away the oil that is left in the bowl.
Bake 30 minutes, turning the fries over halfway through. After 30 minutes of baking, return the fries to the bowl with excess oil and sprinkle with the Parmesan cheese and parsley. Toss to coat and return to baking sheet and bake for another 10 minutes.
If desired, sprinkle fries again with a few shakes of Parmesan and a few shakes of seasoned salt.
Makes 4 servings.
Here is one way to make these fries. You can change the seasoning to match what you and your family likes.
Parmesan and Garlic Fries
Ingredients:
4 large russet potatoes, cut into 1/4 inch strips ~ you can leave them unpeeled if you prefer
1/4 cup olive oil
3 cloves garlic, minced
1/2 tsp thyme
1/4 tsp seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Directions:
Preheat oven to 425ยบ.
In a large mixing bowl, place the cut potatoes and pour the olive oil over the top.
Sprinkle on the garlic, thyme and seasoned salt.
Mix well until the potatoes are evenly coated.
Spread the potatoes on a baking sheet in a single layer.
DO NOT throw away the oil that is left in the bowl.
Bake 30 minutes, turning the fries over halfway through. After 30 minutes of baking, return the fries to the bowl with excess oil and sprinkle with the Parmesan cheese and parsley. Toss to coat and return to baking sheet and bake for another 10 minutes.
If desired, sprinkle fries again with a few shakes of Parmesan and a few shakes of seasoned salt.
Makes 4 servings.
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