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Apple Crumb Pie

Apple Crumb PieEveryone in my family loves apple pie and this one is not only easy to make, but totally taste tantalizing as well!

Pastry for a single-crust 9-inch pie

6 cups peeled, chopped apples
2 tablespoons butter, melted
2 tablespoons sour cream
4 teaspoons lemon juice
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon apple pie spice*

TOPPING:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup cold butter

Line a 9-inch pie plate with pastry; flute edges and set aside. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, brown sugar, flour and apple pie spice. Spoon mixture into pie shell.

In a large bowl, combine flour and sugar; blend well. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 375 degrees F for 45 to 50 minutes or until filling is bubbly. Cool on a wire rack. Makes 8 servings.

Emily

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Apple Butter Bread

Apple Butter BreadA wonderfully moist, apple flavored bread that goes great with coffee for breakfast! Delicious warm or cold.

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1/2 cup granulated sugar
1/4 cup brown sugar
1 cup apple butter
1/4 cup canola oil

1. Preheat oven to 350 degrees F. Grease and flour the bottom and sides of a 9×5-inch loaf pan; set aside.

2. In a large bowl, combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Make a well in the center of the flour mixture; set aside.

3. In a medium bowl, combine the eggs, granulated sugar, brown sugar, apple butter and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened; spoon batter into prepared loaf pan.

4. Bake for 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on wire rack for 10 minutes. Remove from pan and cool completely on a wire rack. Wrap cooled bread with plastic wrap and store overnight in the refrigerator before serving. Makes 1 loaf (16 slices).

Emily

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Bacon & Tomato Dip

bacon-and-tomato-dipIf you like BLT’s, you are sure to enjoy this creamy bacon and tomato flavored dip!

3/4 cup sour cream
3/4 cup mayonnaise
1 cup shredded cheddar cheese
1 cup chopped seeded tomatoes
6 bacon strips, cooked and crumbled
Crackers or chips

In a large bowl, combine the sour cream, mayonnaise, cheddar cheese, tomatoes and bacon. Sprinkle the top with extra crumbled bacon and chopped tomatoes, if desired. Cover and refrigerate until ready to serve.

Serve with your favorite crackers or chips. Makes 3 cups.

Emily

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Chocolate Walnut Bars

Chocolate Walnut BarsA rich, nutty, chocolate sensation in every bite!

1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
1 (12 oz) package semi-sweet chocolate chips
1 cup chopped walnuts

Preheat oven to 375 degrees F. In a small bowl, combine the flour, baking soda and salt; set aside.

In a large mixer bowl, beat the brown sugar, butter and vanilla until creamy. Add the egg and beat well.

Gradually add the flour mixture, mixing well after each addition. Stir in 1-1/3 cups chocolate chips and the chopped walnuts.

Spread into a greased 9×9-inch baking pan. Bake for 20 to 22 minutes. Immediately sprinkle remaining chocolate chips over the top; let stand until chips become shiny and soft. Spread chocolate evenly over the top.

Cool completely, then chill 5 to 10 minutes to set the chocolate. Cut into bars. Makes 24 bars.

Emily

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Supreme Beef Nachos

Supreme Beef NachosDelicious spicy flavor in every bite! This simple, quick and easy recipe makes a great dinner or a hearty snack!

1 pound lean ground beef
1-1/2 cups water
1 (10.75 oz) can condensed tomato soup, undiluted
1 (1.25 oz) package taco seasoning mix
1-1/2 cups uncooked instant rice
tortilla chips

Toppings:*
shredded lettuce
shredded cheddar cheese
salsa
sour cream

In a large skillet over medium heat, cook the ground beef until meat is no longer pink; drain and return to the skillet.

Add the water, tomato soup and taco seasoning mix. Bring to a boil. Stir in the rice; cover and remove from the heat. Let stand 5 minutes or until the rice is tender.

Spoon mixture onto serving plates; top with your choice of toppings. Serve with tortilla chips. Makes 4 servings.

* These are just a few topping choices. You may use whatever toppings you prefer.

Emily

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Crescent-Wrapped Little Smokies

Crescent Wrapped Little SmokiesThe perfect appetizer for any occasion! Quick and easy to make, these delicious little bites will disappear in a jiffy!

1 (8 oz) package refrigerated crescent rolls
16 mini smoked sausages
1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees. Unroll the crescent dough and separate at perforations. Cut each triangle shaped crescent in half lengthwise. Place one mini smoked sausage on the widest end of cut dough; roll dough around mini sausage. Place on a foil lined baking pan.

Bake for 12 to 15 minutes or until the rolls are golden brown. Sprinkle each with cheddar cheese; bake 1 minute longer or until the cheese is melted. Makes 16 appetizers.

Emily

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Southwestern Pork Chops

Southwestern Pork ChopsThis simple, easy to make recipe was an instant hit with my family! Tomato based salsa adds a spicy Southwestern flavor without a lot of chopping.

Cooking spray
4 (4 oz each) lean boneless pork loin chops, fat trimmed
1/2 cup salsa of your choice
2 tablespoons lime or lemon juice
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon black pepper

Coat a large skillet with cooking spray; place over high heat until hot. Flatten chops slightly by pressing with the palm of your hand. Add chops to skillet; cook 1 minute on each side or until browned. Reduce heat to medium-low.

Combine salsa and lime or lemon juice, parsley flakes, salt and pepper; pour over the chops. Simmer, uncovered for 8 minutes or until the chops are done. Makes 4 servings, each containing 1.4 grams net carbohydrate.

Emily

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Sugar & Spice Biscuits

Sugar & Spice BiscuitsThese lightly sweet, cinnamon flavor biscuits are great just the way they are or you can spread them with your favorite jam or jelly!

Cooking spray
2-1/4 cups all-purpose baking mix (Bisquick)
2/3 cup milk
2 tablespoons butter or margarine, melted
3 tablespoons sugar
2 teaspoons ground cinnamon

Lightly coat eight 2-1/2-inch muffin cups with the cooking spray; set aside. In a medium bowl, combine the baking mix and milk until a soft dough forms.

Turn the dough out onto a lightly floured surface; knead lightly until nearly smooth, about 10 times. Pat or roll the dough into an 8-inch square. Brush dough with melted butter; sprinkle with the sugar and cinnamon.

Cut dough into sixteen 2-inch squares. Gently press two squares together, sugar sides up. Place in prepared muffin cups, sugar sides up.

Bake at 400 degrees for 10 to 12 minutes or until golden brown. Remove from muffin cups; serve warm. Makes 8 biscuits.

Emily

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