From: http://www.chsugar.com/ click on Recipes
Ingredients:
Prepared pastry for one-crust 9-inch pie.
Instructions:
Preheat oven to 425°F. Roll pastry to 11-inch circle. Transfer to foil lined cookie sheet.
Apple Filling:
Ingredients
1/2 cup firmly packed, C&H Pure Cane Golden Brown Sugar
1 1/2 tbsp. all-purpose flour
1/2 tsp. cinnamon
4 cups sliced, peeled, Golden Delicious apples (about 5 cups)
C&H Pure Cane Powdered Sugar
Instructions:
In a large bowl, mix brown sugar, flour and cinnamon. Add apples and toss to coat well. Spoon apples into center of crust, leaving a 2-inch edge. Fold pastry up onto apples, pinching edge at 2-inch intervals.
Bake for 15 minutes. Reduce oven temperature to 375°F and bake 30 minutes longer, or until apples are tender. For a special touch, sprinkle the top with fresh blackberries. Before serving, dust with powdered sugar.
Quick Tip:
When you bake a pie, you need to choose an apple variety that can stand up to the heat. Other varieties good for baking include Rome Beauty, Cortland, Stayman, Granny Smith and Winesap.
Serving Size: 6
Thursday, October 21, 2010
Wednesday, October 20, 2010
Buttermilk Biscuits with Fresh Chives
Funny thing: I had to order the biscuit cutters when I had my Pampered Chef party. How often do I make biscuits??? Never. I don't know what got into me but I had to have them. Now that I ordered them I'm so glad I did, they are so versatile, and I made biscuits! This recipe was included with the cutters, so I tried it. YUM!
4 tbsp cold butter, divided
2 cups all-purpose flour
1/4 cup snipped fresh chives
4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tbsp vegetable shortening
1 cup buttermilk
Preheat oven to 450°F. Place 2 tbsp of the butter in small microwave-safe bowl. Microwave on HIGH 30-45 seconds or until melted; set aside. Combine flour, chives, baking powder, salt and baking soda in large mixing bowl; mix well. Cut remaining butter and shortening into flour mixture using Pastry Blender until mixture resembles coarse crumbs. Make a well in center of mixture; pour in buttermilk. Mix just until dough comes together. (Dough will be very sticky).
Turn out dough onto lightly floured surface; sprinkle with flour and gently fold dough over onto itself 5-6 times. Pat into a 1/2-inch-thick round. Cut out biscuits with floured (2 1/2-in.) Biscuit Cutter, pushing straight down through dough. Arrange biscuits on Cookie Sheet, spacing 3/4 in. apart. Gather scraps of dough into a 1/2-inch-thick round, handling as little as possible; cut out and arrange remaining biscuits. Brush tops with melted butter. Bake 10-12 minutes or until light golden brown.
Yield: 12 - 18 biscuits
4 tbsp cold butter, divided
2 cups all-purpose flour
1/4 cup snipped fresh chives
4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tbsp vegetable shortening
1 cup buttermilk
Preheat oven to 450°F. Place 2 tbsp of the butter in small microwave-safe bowl. Microwave on HIGH 30-45 seconds or until melted; set aside. Combine flour, chives, baking powder, salt and baking soda in large mixing bowl; mix well. Cut remaining butter and shortening into flour mixture using Pastry Blender until mixture resembles coarse crumbs. Make a well in center of mixture; pour in buttermilk. Mix just until dough comes together. (Dough will be very sticky).
Turn out dough onto lightly floured surface; sprinkle with flour and gently fold dough over onto itself 5-6 times. Pat into a 1/2-inch-thick round. Cut out biscuits with floured (2 1/2-in.) Biscuit Cutter, pushing straight down through dough. Arrange biscuits on Cookie Sheet, spacing 3/4 in. apart. Gather scraps of dough into a 1/2-inch-thick round, handling as little as possible; cut out and arrange remaining biscuits. Brush tops with melted butter. Bake 10-12 minutes or until light golden brown.
Yield: 12 - 18 biscuits
Thursday, October 14, 2010
Sweet and Sour Chicken
Sweet and Sour Chicken
I made this for dinner tonight. Its always a big hit in my house so I thought I'd share.
2 chicken breasts, 1 T oil, 2 Carrots sliced, 1 glove garlic minced, 1 C sugar, 4 T cornstarch, 1 1/3 C water, 3 T oil, 2/3 C vinegar, 4 T soy sauce, 1 onion-chunked, 1/2 red pepper-chunked, 1/2 green pepper-chunked, 1 small can pineapple chunks-drained.
Cut chicken in 1 inch cubes. Saute in oil with carrot and garlic until no longer pink. Remove from heat. combine sugar and cornstarch in saucepan. stir in water. Add oil, vinegar and soy sauce. Cook and stir until thick and has turned a darker color. Add chicken, vegetables and pineapple. Serve with steamed rice.
Cut chicken in 1 inch cubes. Saute in oil with carrot and garlic until no longer pink. Remove from heat. combine sugar and cornstarch in saucepan. stir in water. Add oil, vinegar and soy sauce. Cook and stir until thick and has turned a darker color. Add chicken, vegetables and pineapple. Serve with steamed rice.
If you are planning freezer meals this recipe is a good one.
Monday, October 11, 2010
Decadent Chocolate-Hazelnut Torte
This recipe is from the Fall/Winter 2010 Pampered Chef Catalog. It was so good that I had several requests for the recipe. Jenn suggested I post it here - good thinking!
3/4 cup whole blanched hazelnuts without skin (I couldn't find any in Winslow so I used chopped mixed nuts instead)
1 small package devil's food cake mix (9 oz.), or 1 & 2/3 cups out of a regular size cake mix.
1 jar chocolate hazelnut spread (Nutella, it's usually next to the peanut butter)
1/2 cup sour cream
1 egg
1 8 oz. container cool whip
Preheat oven to 350. Spray a cake pan or 8 1/2 x 11 Pyrex baking dish with nonstick cooking spray with flour. In a mixing bowl or Kitchenaid stir together 1/2 cup of the nuts, cake mix, 1/3 cup Nutella, sour cream, and egg. Mix well. Bake 12 - 14 minutes or until toothpick inserted in center comes out clean. (Mine took around 20 minutes)
Let cake cool a few minutes, then invert onto a cooling rack. Cool 10 minutes, then transfer to your serving platter of choice (or I guess you could just leave it in the Pyrex pan).
For icing/filling, combine remaining Nutella and 1 & 1/2 cups of cool whip. Mix until smooth. Spread icing evenly over cake, top with remaining cool whip in any fancy/cute way you want to, and sprinkle remaining nuts over cake.
I'm not usually a chocolate fan, but this cake was GOOD, fun, very pretty to look at, and super easy to make!
3/4 cup whole blanched hazelnuts without skin (I couldn't find any in Winslow so I used chopped mixed nuts instead)
1 small package devil's food cake mix (9 oz.), or 1 & 2/3 cups out of a regular size cake mix.
1 jar chocolate hazelnut spread (Nutella, it's usually next to the peanut butter)
1/2 cup sour cream
1 egg
1 8 oz. container cool whip
Preheat oven to 350. Spray a cake pan or 8 1/2 x 11 Pyrex baking dish with nonstick cooking spray with flour. In a mixing bowl or Kitchenaid stir together 1/2 cup of the nuts, cake mix, 1/3 cup Nutella, sour cream, and egg. Mix well. Bake 12 - 14 minutes or until toothpick inserted in center comes out clean. (Mine took around 20 minutes)
Let cake cool a few minutes, then invert onto a cooling rack. Cool 10 minutes, then transfer to your serving platter of choice (or I guess you could just leave it in the Pyrex pan).
For icing/filling, combine remaining Nutella and 1 & 1/2 cups of cool whip. Mix until smooth. Spread icing evenly over cake, top with remaining cool whip in any fancy/cute way you want to, and sprinkle remaining nuts over cake.
I'm not usually a chocolate fan, but this cake was GOOD, fun, very pretty to look at, and super easy to make!
Thursday, September 16, 2010
Campbells Chicken Scampi & Rice
1 can Campbells cream of chicken soup
1 1/3 c. water
2 T. lemon juice
3 cloves garlic, minced or 3/4 t. garlic powder
3/4 c. uncooked white rice
4 boneless, skinless chicken breast halves
Salt and pepper
Preheat oven to 400.
Stir the soup, water, lemon juice, garlic, and rice together in a 11x8 inch (2 quart) shallow baking dish. Season with salt and pepper. Top with chicken. Cover.
Bake for 40 minutes or until chicken is cooked through and rice is tender. Stir before serving and garnish with lemon slices.
We love this recipe! I got it from a Campbells Casseroles cook book that I have. I always add a little more rice, water, and lemon because we like the rice so much. It also takes my oven about 50-60 minutes to cook, so just keep an eye on it and take it out when it is done.
1 1/3 c. water
2 T. lemon juice
3 cloves garlic, minced or 3/4 t. garlic powder
3/4 c. uncooked white rice
4 boneless, skinless chicken breast halves
Salt and pepper
Preheat oven to 400.
Stir the soup, water, lemon juice, garlic, and rice together in a 11x8 inch (2 quart) shallow baking dish. Season with salt and pepper. Top with chicken. Cover.
Bake for 40 minutes or until chicken is cooked through and rice is tender. Stir before serving and garnish with lemon slices.
We love this recipe! I got it from a Campbells Casseroles cook book that I have. I always add a little more rice, water, and lemon because we like the rice so much. It also takes my oven about 50-60 minutes to cook, so just keep an eye on it and take it out when it is done.
Monday, September 13, 2010
Creamy Cheesy Chicken 'n Noodles
4-6 boneless, skinless chicken breasts
1 BIG can cream of chicken soup
1 package cream cheese
1 tbsp dry Italian dressing mix
Mix all together in crockpot and cook on low for 6 hours. Shred chicken and serve over egg noodles, pasta, or rice with shredded cheddar cheese on top.
1 BIG can cream of chicken soup
1 package cream cheese
1 tbsp dry Italian dressing mix
Mix all together in crockpot and cook on low for 6 hours. Shred chicken and serve over egg noodles, pasta, or rice with shredded cheddar cheese on top.
Sunday, September 12, 2010
Butternut Squash Soup
6 cups butternut squash, peeled and cubed
1/2 small onion, chopped
4 T. butter or margarine
3 cups water
4 chicken bouillon cubes
1/2 t. dried marjoram
1/4 t. ground black pepper
1/2 t. salt
1/8 t. ground cayenne pepper (I use chili powder sometimes)
1 - 8 oz. package of cream cheese
In a large pot or saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, pepper, salt, and cayenne pepper. Bring to boil and cook for 20 minutes, or until squash is tender.
Puree squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to sauce pan and heat through. Do not allow to boil. Yum!!!!!
1/2 small onion, chopped
4 T. butter or margarine
3 cups water
4 chicken bouillon cubes
1/2 t. dried marjoram
1/4 t. ground black pepper
1/2 t. salt
1/8 t. ground cayenne pepper (I use chili powder sometimes)
1 - 8 oz. package of cream cheese
In a large pot or saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, pepper, salt, and cayenne pepper. Bring to boil and cook for 20 minutes, or until squash is tender.
Puree squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to sauce pan and heat through. Do not allow to boil. Yum!!!!!
Monday, February 15, 2010
Hot Spinach Dip
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced, optional
2 pounds fresh spinach, cleaned and coarsely chopped, OR two 10-ounce packages of frozen spinach, thawed and drained
1/2 cup milk
8 ounces cream cheese
3 dashes Worcestershire sauce
3 dashes Tabasco sauce, or more if you like it spicy
3/4 cup shredded mozzarella
salt and pepper
baguette slices, breadsticks, crackers, or tortilla chips
Preheat oven to 425. Saute onion and garlic till tender, 5 to 8 minutes. Add spinach and cook until completely wilted, 5 to 8 minutes, or add frozen spinach and heat through. Drain any liquid remaining from the spinach. In a separate pan warm the milk over high heat, whisk in cream cheese till melted, add spinach, Worcestershire sauce, Tabasco, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly greased 1-1/2 quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and browned, 20 - 25 minutes. Serve hot.
From delish.com courtesy of Martha Stewart
1 medium onion, diced
2 cloves garlic, minced, optional
2 pounds fresh spinach, cleaned and coarsely chopped, OR two 10-ounce packages of frozen spinach, thawed and drained
1/2 cup milk
8 ounces cream cheese
3 dashes Worcestershire sauce
3 dashes Tabasco sauce, or more if you like it spicy
3/4 cup shredded mozzarella
salt and pepper
baguette slices, breadsticks, crackers, or tortilla chips
Preheat oven to 425. Saute onion and garlic till tender, 5 to 8 minutes. Add spinach and cook until completely wilted, 5 to 8 minutes, or add frozen spinach and heat through. Drain any liquid remaining from the spinach. In a separate pan warm the milk over high heat, whisk in cream cheese till melted, add spinach, Worcestershire sauce, Tabasco, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly greased 1-1/2 quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and browned, 20 - 25 minutes. Serve hot.
From delish.com courtesy of Martha Stewart
Saturday, February 6, 2010
Peanut Butter Surprise Cookies
from: Amy Arend
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped
Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped
Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
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