Apple Crisp Bars

Crust

1 1/3 c flour

1 Tbs. Sugar

1 Tbs. Brown sugar

1 tsp salt

1 stick of butter softened

Filling

4 med apples, peeled and cubed

1 Tbs. Sugar

1 Tbs. Brown sugar

1 tsp cinnamon

2 tsp cornstarch

2 Tbls. Lemon juice

Topping

1/2 cup flour

3 Tbs. Sugar

4 Tbs. Butter, softened

Preheat oven to 350º. Line and grease an 8 x 8 baking dish with foil.

In large pan combine the apples, sugar, and cinnamon and cook until apples are tender but still firm. Add the cornstarch and lemon juice continue stirring until thickened. Remove from heat.

 

 Base

In a medium bowl combine the flour sugar and salt.  Cut the butter into the flour mixture until crumbly. Press into prepared pan. Bake for 10 to 12 minutes until lightly brown around the edges. Then top with the apple mixture.

In another bowl mix all the ingredients for the topping until crumbly.  Sprinkle over the apple layer. Bake for 25 to 30 minutes or until golden brown.

Remove from the oven and cool.

Store in fridge. 

**It cuts easier when cold.

Crockpot Chicken and stuffing

Chicken and stuffing Crockpot.

4 skinless chicken breast**

1 cup chicken broth

1 can cream of chicken soup

1 box of stuffing mix

1/2 cup water

Place your chicken in the crockpot. Pour your broth on top. Mix soup, stuffing and water in bowl. Spoon on top of chicken.

 Cook on low setting for 7 hours.

** Pork chops work well too. I like to brown them  first.

Chicken bacon sliders

 Chicken bacon sliders  from Pioneer Woman

Marinade: 

1/3 cup honey

1/4 c Dijon mustard

Juice from one lemon

1/2 tsp paprika

1/2 tsp salt

Pinch of pepper

Pinch of red pepper flakes

4 chicken cutlets cut into two or three uniform pieces

Rolls

Kings Hawaiian sweet rolls

1/4 cup. Melted butter

2 Tbl. Everything bagel seasoning or your fave

Filling

6 slices of cooked crisp bacon cut in half

6 slices sharp cheddar cheese

3/4 cup ranch dressing

Lettuce leaves

Thin sliced tomato

3/4 cup canned fried onions

Combine the marinade and mix well in large bowl

Add chicken cutlets and toss to coat. Cover and marinate for several hours or overnight

For the rolls preheat the oven to 350º Heat a grill pan or grill over medium heat

Place rolls on a sheet pan. Brush tops with the butter and sprinkle on seasoning. Bake to warm though toast slightly, 5 to 6 minutes, set aside.

Grill chicken pieces for 3 to 4 minus on the first side. Flip and top each with a halved piece of bacon and the cheese. Continue to cook until the cheese is melted and chicken is cooked through, 3 to 4 minutes. Remove.

Slice the rolls and top each one with  ranch dressing, a lettuce leaf and chicken. Add tomato slice some fried onions. Add the tops, toothpick to hold. Serve!

Mark loves these.

Beef, mushrooms and smashed potatoes

 

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• Beef Mushrooms and mashed potatoes dish
•         1-1/2 pounds red potatoes (about 6 medium), cut into 1-1/2-inch pieces
• 1 pound ground beef
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, halved and sliced
• 3 tablespoons all-purpose flour
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon salt, divided
• 1 can (14-1/2 ounces) beef broth
• 2 tablespoons butter, softened
• 1/2 cup half-and-half cream
• 1/2 cup french-fried onions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes.

• Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally.
  Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions

Chicken Supreme casserole

 CHICKEN SUPREME Casserole:

Recipe from my friend Jane.

1 chicken - cooked, deboned, and cut in pieces

4 cups of the chicken broth

1 onion - chopped

3-5 stalks of celery - chopped

1 stick butter

1 loaf of bread - cubed and somewhat dried

4 beaten eggs

salt & pepper to taste

3/4 tsp. of sage AND poultry seasoning (or to your taste)

Melt the butter and cook the onion and celery in it until soft.  Add to the bread cubes, and add beaten eggs and seasonings.  If it's too dry, add a little more broth.

Mix all together and put into a greased pan or casserole and bake 45 min. to an hour at 350.  I use a 9x13 in pan.  

Oatmeal Scotchies

  

1 1/4 cup flour

1 tsp baking sode

1/2 tsp salt

1/2 tsp cinnamon

1 cup butter

3/4 cup sugar

3/4 brown sugar

2 large eggs

 1 tsp vanilla

3 cups quick or old fashioned oats

1 package butterscotch chips

Preheat oven to 375° F.

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Sweet corn for freezing

 Sweet corn for freezing.

• 8 ears of corn, in husk
• 2/3 cup heavy cream
• 3 tablespoons salted butter
• 1/2 teaspoon salt

Preheat the oven to 350º

Slice kernels off of the cob. Scrape with the back of the knife to get all the milk and pieces off of the cob.

Mix cream, butter and salt in a bowl.

Pour over corn and bake in a dish for 35 min. 

Eat and enjoy or freeze in sealed containers.