Marvelous Recipes

Cinnamony apples, rich maple cream filling topped with a crunchy streusel. Yum! Yum!

4 cups peeled tart apples, thinly sliced
1/4 cup granulated sugar
1-1/4 teaspoons ground cinnamon
1/4 cup butter or margarine, cubed
1 (9-inch) pastry shell, baked

FILLING:
1 (8 oz) package cream cheese, softened
1-1/2 cups cold milk
1 (3.4 oz) package instant vanilla pudding mix
1 teaspoon maple extract

TOPPING:
1/4 cup granulated sugar
3 tablespoons quick-cooking oats
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted

Toss together, in a large bowl, the apples, sugar and cinnamon. Melt butter in a large skillet over medium heat. Stir in the apple mixture and cook until tender; about 12 minutes. Cool; spoon mixture into baked pastry shell and set aside.

Beat the cream cheese in a small bowl until fluffy. In a separate bowl, whisk the milk and pudding mix for 2 minutes. Let stand until soft set; about 2 minutes. Gradually beat into cream cheese. Stir in the maple extract. Spoon over the apple layer. Cover and refrigerate until set; about 2 hours.

In a small bowl, combine the sugar, oats, flour, cinnamon and melted butter. Spread onto an ungreased baking sheet. Bake at 350 degrees F for 20 to 25 minutes or until crisp and golden brown; stir 3 or 4 times. Cool. Sprinkle topping over the pie just before serving. Makes 6 to 8 servings.

Emily

The perfect side dish for your favorite meat entrée!

1 cup quick-cooking brown rice
3/4 envelope onion soup mix
2 tablespoons butter or margarine
1 (4 oz) can sliced mushrooms, drained
1/2 cup coarsely chopped walnuts
2 tablespoons chopped fresh parsley
1/2 cup shredded sharp cheddar cheese

Cook the brown rice according to package directions, adding the soup mix and omitting the salt. Melt the butter in a small saucepan; add the mushrooms, walnuts and parsley. Saute until bubbly.

Stir the mushroom mixture into the rice; add the cheese and mix well. Let stand, covered, 5 minutes before serving. Makes 6 servings.

Emily

This all-in-one chicken dinner is sure to become a family favorite! Add a thick slice of Swiss Cheese Bread and dinner is complete!

6 (4 oz each) boneless skinless chicken breast halves
1 tablespoon canola oil
1 tablespoon butter or margarine
3 medium potatoes, cut into 1-inch pieces
3 celery ribs, cut into 1-inch pieces
2 medium onions, cut into 1-inch pieces
1 (16 oz) package frozen green beans
1 cup chicken broth
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 teaspoon dried thyme

In a large skillet over medium heat, brown chicken in oil and butter for 5 to 6 minutes on each side.

Add all the remaining ingredients and stir to blend well. Bring to a boil.

Reduce heat to Low and simmer for 50 to 60 minutes or until chicken juices run clear. Discard bay leaf before serving. Makes 6 servings.

Emily

Tender bites of beef, savory carrots and onion, flavorful sauce served over hot cooked pasta; a meal that will happily bring your family to the dinner table!

2 pounds boneless beef round or chuck steak, cut into 1-inch cubes
2 tablespoons vegetable or canola oil
2 (8 oz) cans tomato sauce
2 cups sliced carrots
2 small onions, cut into wedges
1 large green pepper, cut into 1-inch pieces
1/2 cup molasses
1/3 cup cider vinegar
1/4 cup sugar
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked pasta

Brown the steak in oil in a large skillet over medium-high heat. Transfer to a 5 quart slow cooker. Stir in all the remaining ingredients; blend well.

Cover and cook on Low for 7 to 8 hours or until the meat is tender. Sauce may be thickened, if desired. Serve over hot cooked pasta. Makes 8 to 10 servings.

Emily

Light Box

I am happy to say I now have photos!! Not a lot yet but more are coming every day. If you don’t see your favorite recipe yet, please be patient. Remember, I have to cook each and every recipe “again” in order to get a photo. This is going to take some time. My family is quite excited about it since they get to eat everything I cook!

I must give credit where credit is due. If not for Jason and Christy I would not be doing photos. They have shown me how to do “everything”. We had a really fun time over the weekend cooking and taking photos. I think the most fun part was eating all the delicious food (yes, it was delicious, even if I did cook it).

Jason bought me a really great camera and a tripod to put it on so I wouldn’t mess up the picture by moving the camera around too much. Not that he thinks I’m getting old and shaky but because I am nervous about taking pictures. At least I hope that’s the real reason!

Christy made me a “light box”. I had never heard of them before but since she is studying photography I figured I’d best listen to her advice. She takes some awesome pictures. I”ll be happy if the ones I take are just “good” ones! Anyway, I am having a lot of fun learning all this new “technology”.

I hope you will keep coming to visit me and that you will enjoy all the pictures and maybe even try some of my recipes. I’m sure you will find something you will like!!

Emily

An economical, easy to make dinner your family will request again and again!

1 pound lean ground beef
1 medium onion, chopped
1 envelope taco seasoning mix
1/2 cup water
3 (10-inch) flour tortillas
1 (16 oz) can refried beans
1 cup sliced pitted ripe olives, divided
1-1/2 cups shredded cheddar cheese, divided
Salsa
Sour Cream

Preheat the oven to 350 degrees F. In a large skillet over medium heat, brown the ground beef until crumbly; drain and return to skillet. Stir in the seasoning mix and water; cook until the liquid is absorbed, stirring frequently, about 3 minutes.

On a greased 12-inch pizza pan layer 1 tortilla, the refried beans, 1/2 cup of the ripe olives, 1 tortilla, the beef mixture, 1/2 cup of the cheese. Top with the remaining tortilla.

Cover with aluminum foil and bake 15 minutes. Remove the foil and sprinkle the remaining 1 cup cheese over the top. Bake, uncovered for an additional 10 minutes or until the cheese is melted. Sprinkle with the remaining 1/2 cup ripe olives.

Cut into 6 wedges. Serve with salsa and sour cream. Makes 6 servings.

Emily

Sweet, crunchy goodness in every bite! A great snack for any occasion!!

1-1/2 cups granulated sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 pound English walnut halves

In a 3-quart saucepan, mix together the sugar and sour cream. Cook over low heat until the sugar dissolves, stirring frequently. Stir in the vanilla extract; add the walnuts and stir just until well coated.

Line an 11×7-inch baking sheet with waxed paper; spread coated walnuts onto waxed paper. Bake at 150 degrees F for 2 to 3 hours or until the walnuts are dry and sugary; stir occasionally to separate the walnuts.

Let stand until cool. Store in a tightly sealed container at room temperature. Makes 4 cups.

Emily

An affordable cut of beef seasoned just right and baked to tender perfection in your oven. A delicious way to say “dinner is ready”.

1 tablespoons olive or canola oil
1 (3 pound) beef brisket, rinsed and patted dry
Kosher salt
Freshly ground pepper
2 heads garlic, divided, peeled & chopped*
1 small sweet yellow onion, chopped
2 tablespoons cup balsamic vinegar
1-1/2 to 2 cups beef broth
1 teaspoons dried oregano, crushed
1/2 teaspoon dried basil

Season brisket with salt and pepper. Heat oil in a Dutch oven; add brisket and sear until brown on both sides.Add the remaining ingredients to the Dutch oven and cover.

Bake at 325 degrees F for 3 hours, turning brisket once or twice during baking time. Remove from oven and let rest, covered, for 15 minutes.

Transfer to a serving platter, spoon juices over brisket and carve in strips cutting against the grain. Makes 8 to 10 servings, each with a trace of carbohydrate.

*This may seem like you are using too much garlic, but it becomes very sweet and makes a delicious gravy.

Emily