Thursday, November 30, 2017

Cabbage Onions and Jalapeno Sausage

Easy dinner full of fiber and flavor and best of all you can make this in 30 minutes if you need to get it done quick. It tastes so good

1 small head of cabbage sliced thin
1 onion sliced thin
1 package of smoked sausage sliced thin (any flavor) I used Jalapeno today
salt pepper, garlic powder, onion powder

How to make it
Drizzle about 4 turns of oil in a skillet, heat up to get nice and hot
once pan is good and hot add your cabbage and onions and cook till brown
turn then add seasonings, cook longer to get a good brown glaze on all
turn to keep from burning but not too often.
When all is tender and a touch crispy brown add sausage and cook just
enough to get sausage hot through.

It's that easy to make this meal and you should be able to get it done in
30 minutes for easy dinner.


Yield: 12 large muffins or 24 mini muffins

1 cup softened butter, divided
1 1/2 cups sugar, divided
1 egg
1 teaspoon vanilla
1 cup cinnamon applesauce
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon, divided

Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
In the bowl of a stand mixer, beat together 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat in the egg, vanilla, and applesauce until well combined.
Gradually stir in the flour, baking soda, and 1/2 teaspoon of cinnamon.
Fill the muffin wells 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let cool for 10 minutes before carefully removing the muffins from the tin.
Melt the remaining 1/2 cup of butter. Place in a small bowl.
Stir together the remaining 1/2 cup of sugar and teaspoon of cinnamon and place in a second small bowl.
Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.

Tuesday, November 28, 2017

Sweet Potato Casserole

My family loves sweet potatoes just about any way you might “fix” them.  This baked sweet potato casserole is my favorite. Wonderful side dish for Thanksgiving or Christmas but we love this anytime.

4  medium to large sweet potatoes, cooked and peeled (I boil mine. You could also use canned sweet potatoes, drained. Two of the tall 40 ounce cans, but I think the uncanned are best)
1 stick butter or 1/2 cup or 8 tablespoons
1/4 cup heavy cream (could use evaporated milk or regular milk)
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (Can use more of the spices if you like. I like to taste the sweet potatoes)
1/8 teaspoon nutmeg
1 cup nuts, chopped (Walnuts or pecans)
Marshmallows (Optional)

How to make it:
Cook and peel sweet potatoes and mash with potato masher.  Add butter and cream to potatoes just like if mashing regular potatoes.  Stir in brown sugar, egg, vanilla, cinnamon and nutmeg.  Spray a casserole dish with cooking spray. (I used a 7 x 11 casserole dish.  Put mashed sweet potatoes in dish and sprinkle nuts over the top.  Bake in preheated 350 degree oven for 35 to 40 minutes.  Remove from oven and add enough marshmallows to cover top of baking dish. Can use the miniature or big marshmallows.  Put back in oven until marshmallows start to melt and brown on top.  (I just stick mine under the broiler for a few minutes.)  This makes 8 to 10 servings. Reheats well in the microwave or oven and could be put together the night before without the nuts and marshmallows and cooked the next day.  Enjoy!

Wednesday, November 22, 2017

Apple Slab Pie

1 Double crust pie recipe from best pie crust ever or box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.

I also cut out some apple mini shapes to top the crust with, all my recipes are tested true
I hope you test them too

Best Pie Crust Ever

Say all you want about PIE CRUST this is by far the best recipe, my grandmother made it all of her life and she would say, "when making pie crust, always use Crisco"
This recipe beats out the ones using butter for making great pies.

this slab apple pie was made with this pie crust recipe

1 1⁄3 cups Pillsbury BEST® All Purpose Flour
1⁄2 teaspoon salt
1⁄2 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1⁄2 cup well-chilled Crisco® All-Vegetable Shortening
3 -6 tablespoons ice cold water
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3⁄4 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 3⁄4 cup well-chilled Crisco® All-Vegetable Shortening
4 -8 tablespoons ice cold water
2 2⁄3 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
1 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1 cup well-chilled Crisco® All-Vegetable Shortening
6 -10 tablespoons ice cold water
BLEND flour and salt in medium mixing bowl.
CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
Two Methods for Pre-baking Pie Crusts (Cream Pies):
Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown

Tuesday, November 21, 2017

Pepperoni & Cream Cheese Roll-Ups

These turn out so pretty and they get a lot of requests, my family gobbles them up when I put them out.

8 oz. package Pepperoni slices or deli-style hard salami (thinner is better as it rolls easier) can be used
6-8 oz. package cream cheese, room temperature
1/2 green pepper, sliced thin or other thin veggies

How to make it:
Place a piece of plastic wrap on a clean surface.
Place the cream cheese on top of the plastic wrap and cover with another piece of
wrap the same size.
Roll out the cream cheese into an even layer rectangle shape, approximately 1/4-
inch thick.
Remove the top layer of plastic wrap and lay out the salami on the cream cheese
layer until all the cream cheese is covered,
Lightly press the meat slices into the cream cheese to make it stick.
Place the another plastic wrap and carefully flip the salami and cheese so that
the cream cheese is again on top.
Remove the wrap and place the slices of red or green pepper randomly all over the cream
(Add any other veggies you'd like, just don't overfill it.)
Gently lift the edge of the plastic wrap and bend inward, move the plastic wrap
out of the way and carefully begin rolling.
Roll the salami over the cream cheese being careful not to leave any air space
and use the plastic wrap to pull it tight as you work.
After it's all wrapped up like a log, secure the plastic wrap around it.
Refrigerate at least 4-6 hours or overnight.
Cut the roll-ups slices thin and place on a cracker.
As large crackers may need a thicker slice, while smaller crackers will need one
cut thinner.

Magic Pecan Pumpkin Pan Pie

Easy dessert great for holidays
 Serves 12

16 oz pumpkin puree
1 can sweetened condensed milk
1 Tbsp pumpkin pie spice
4 eggs
1 yellow cake mix
1 cup butter, melted
1 cup pecan halves
nonstick baking spray

Heat oven to 350°F.

Spray a 9x13" baking pan with nonstick baking spray.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, pumpkin
pie spice and eggs.
Sprinkle 2/3 cup cake mix in the bottom of the prepared pan. Top with pumpkin
Sprinkle remaining cake mix atop cake, drizzle with butter and top with pecan
Bake for 25-28 minutes, or until the center of the cake is set.
Remove and cool before slicing. Top with whipped cream, if desired.

Recipe Notes
A cross between a cobbler and a pan pie, this easy dessert is a must-try autumn
favorite. Buttery, crumbled topping, sweet spiced pumpkin filling. Serves 12.