Super Easy - Rustic Apple Pie

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

LeAnn's Rocky Road

by: LeAnn Moss

LeAnn writes,
"I really don't have a recipe for it. I just fill a bowl full of marshmallows and some peanuts. Then mix them a bit. Melt my dipping chocolate then mix it in with the marshmallows until they are covered pretty good. Then put onto tinfoil and shape into a log and wrap the tinfoil around it and refrigerate until it hardens. Then slice and enjoy."

Dipped Cracker Snacks

by: Stephanie Westover and Jackie Payne

96 butter-flavored crackers (Ritz)

1 cup creamy peanut butter

1 cup marshmallow cream

2 pounds milk chocolate candy coating, melted

Spread half the crackers with peanut butter, the other half with marshmallow cream. (I used a plastic baggie with the tip cut off and squeezed it on, it was much faster). Place together to make a sandwich. Dip cracker sandwiches in melted candy coating allowing excess to drip off and place on waxed paper. Sprinkle with candy sprinkles if desired. Makes 4 dozen.

Grandma Dorothy's Popcorn Balls

I was cleaning out my recipe file and came across this recipe from my Grandma Dorothy McCrary, my Mom's Mother. It is the best recipe for Caramel Corn! To make this recipe even sweeter, my Grandma was born today, July 31, 1923. She died when I was 12 and in 7th grade. Enjoy...


1 cup Karo Syrup
2 1/4 cups packed brown sugar
1 can Eagle brand sweetened condensed milk
1 cube butter
10 quarts (40 cups) popped corn, remove all the un-popped kernels or you'll break a tooth.
(A full-size bag of microwave popcorn is 5 cups)

Pop the popcorn first and remove the un-popped kernels.
Have a large mixing bowl ready that has been lightly coated with cooking spray.

Caramel:
Combine syrup and sugar in heavy saucepan and stir together well. Cook on medium heat until it boils. Make sure the sugar is completely dissolved and keep the sides of the pan clean to avoid sugary caramel later. Add milk and butter, cook and stir until it forms soft ball in cold water (about 236 degrees). Cool slightly while putting the popped corn in the prepared bowl, then pour caramel over popped corn and stir, stir, stir.
Spray your hands with cooking spray. The popcorn can now be formed into balls and bagged, or left loose and put in large Ziploc bags. Makes about 18 popcorn balls.

This is her original recipe card in her handwriting.

Sausage Pasta Dish

1 box Rigatoni Pasta
Jimmy Dean sausage
1 jar spagetti sauce
1 can sliced olives
1 1/2 cups shredded mozzarella cheese

Boil pasta, brown sausage. combine pasta, meat, sauce and olives in 13x9 pan. Sprinkle with cheese. Bake at 350 for 20-30 min.

BBQ Jack Chicken

4 boneless skinless chicken breast halves

4 slices pepper jack cheese

1 cup BBQ sauce

Carefully cut a pocket in each chicken breast half. Fill with cheese, secure with metal of soaked wooden skewers. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side of until juices come clear, basting frequently with BBQ sauce. Remove skewers before serving.

Serves 4.

Taco Puffs

1 lb. ground beef

1/2 c. Chopped onion

1 envelope taco seasoning

2 tubes large refrigerated flaky biscuits

8 c. shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the taco seasoning and prepare according to package directions. Cool slightly.

Flatten half of the biscuits into 4-in circles, placed in greased baking pan. Spoon 1/4 cup meat mixture onto each; top with 1/4 cup cheese. Flatten remaining biscuits; place on top and pinch edges to seal tightly.

Bake at 400 for 15 minutes or until golden brown.

Serves 8

I got this recipe from a Taste of Home cook book. It was a hit with the kids, and Cris. We dipped them in sour cream and hot sauce.

Apples and Snickers Salad

Corri, I can't take the responsibility for this recipe. Diane Hancock gave it to me, I don't have an exact recipe that I follow, but this how I do it.

6-8 apples washed and diced

4-5 snickers diced

1 tub cool-whip

Depending on what I want sometimes I use more snickers, and less apples. (A girls got to have her chocolate.) Put apples and snickers in bowl and then stir in cool-whip. (you may need more that a small tub of cool-whip. It just depends on how many apples and snickers you use.)

This is sooo yummy I could eat it all my self with out sharing!!!! Enjoy.

Hummingbird Nectar

I have lots of hummingbirds zipping around my EMPTY feeders so I better get to boiling...

1 part sugar
4 parts water

ALWAYS boil the water first to kill any bacteria, then add the sugar and stir until completely dissolved. NEVER add honey because it ferments, and never add food coloring.
Clean your hummingbird feeder regularly to keep it germ-free, mold-free, and flowing smoothly. Use a drop of mild detergent to clean and rinse at least three times.

Sopapilla's AKA Native American Fry Bread

6 cups flour
2 heaping tsp baking powder
1 tsp salt
1 tsp shortening
mix ingredients, add enough warm water to make dough, knead & let set for 15 min., roll very thin, cut in 4 inch squares, fry in deep fat fryer or in a shallow pan with oil.

Soft & Chewy Chocolate Peanut Butter Cookies

Heidi Bevell
from: Kraft Foods

1 pkg. (2-layer size) devil's food cake mix
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup peanut butter
2 eggs

PREHEAT oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.
SHAPE into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
BAKE 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Chocolate Oreo Balls

Jackie Payne

1 package of Oreo Cookies
1 8oz brick of cream cheese
Dipping Chocolate, any kind

In a food processor crush the whole package of oreo's until they are very fine. Then add the cream cheese and combine them both until it makes a thick paste (it works better if the cream cheese is cold from the refrigerator). Roll out balls the size of a quarter. Don't get them too big or they won't dip very well. If the balls are too soft put them in the freezer for 15-30 min until they are hard enough to dip. Melt your dipping chocolate in a double boiler. Dip the balls and set them out on wax paper to cool.

Meltaway Cookies

Corri Havlicek
from: The Essential Mormon Cookbook

1 cup butter
¾ cup cornstarch
¾ cup powdered sugar
1 cup flour

In a medium bowl cream butter until fluffy. Add cornstarch and sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto baking sheet and flatten out with the bottom of a glass. (Dip glass in powdered sugar to prevent sticking). Bake at 350 degrees for 10 – 12 minutes. Cool on a wire rack and frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING

1 (3-ounce) package cream cheese, softened
1 cup powdered sugar
½ teaspoon vanilla

Mix all ingredients together. Color with food coloring if desired.

Cut-out Cookies

Crystal Murdock

1 package “Super Moist Cherry Chip” cake mix
1/3 cup butter flavored Crisco
1/3 cup butter, softened
½ teaspoon vanilla
1 egg

Mix it all up and bake at 375 degrees for 6 – 8 minutes. Cool for 1 minute on the cookie sheet, then transfer to cooling rack.

Apricot Chicken

8 boneless, skinless chicken breasts
1 (8-ounce) bottle Russian salad dressing
1 cup Apricot jam
1 package dry Lipton Onion Soup Mix

Place chicken in greased 9 x 13 baking pan. Combine the dressing, jam, and onion soup mix and pour over chicken. Bake uncovered at 350 degrees for 1 hour. Easy and good!
From: The Essential Mormon Cookbook

Grandma Holley's Bread Recipe

This is a bread recipe that has been in my family for years. Its my grandma's and I love it!

2 c. hot water
2 t. salt
1/4 c. oil
1/4 c. sugar or honey

1 T. Instant yeast mixed in 1 1/2 c. whole wheat flour and 1 1/2 c. white flour

Directions:
Put dry into wet mixture and beat with wooden spoon (around 2 min.) Gradually stir in more white flour until desired consistency or can't stir with spoon any more. Knead around 10 min.(give or take), adding flour as you go (keeping the dough feeling soft). You don't want it to feel very sticky when done kneading. Raise in bowl (covered with a kitchen towel) 1 1/2 hour. Put in grease bread pans and raise (covered with a kitchen towel) for 1 hour. Bake 350 20 minutes or more depending on your oven. (mine usually takes around 35 min.)

Chicken and Black beans

2 lbs of cut-up chicken breasts (bite size pieces)
1/2 to 1 cup salsa
1 can black beans (drained)
Tortillas
seasonings

Cook chicken with a little olive oil in a big frying pan over the stove, add your seasonings, (Montreal seasoning, red pepper, season salt, garlic salt w/parsley or whatever you like to flavor with) as you cook. Its yummy too if you add some green chili. When chicken is cooked, add salsa to your liking. Then add the black beans. Cook till warmed. Serve in tortillas with cheese and sour cream.

Sauteed Apples

LeAnn sent me this after I posted German Pancakes:

Hey Corri, try this next time you make them...

Sauteed Apples
1 tsp. butter
6 large apples
3 T. brown sugar
1/4 c. apple juice
1 tsp. cinnamon

Cook apples, sugar, juice and cinnamon in skillet until apples are tender, serve over German pancake. I love this over top my German pancakes!!! You can even substitute the apple with peaches. Yummy!!!!

German Pancakes

my sister Kelli's long-time favorite...

1/2 cube butter
1 cup flour
1 cup milk
1/4 tsp. salt
6 eggs

Turn oven to 425 to preheat. Put the butter in an 8 x 8 casserole dish, or loaf pan and place in hot oven to melt butter and get pan hot. In a separate bowl mix flour, milk, salt, and eggs. Beat until well mixed and fluffy. Remove hot pan from the oven and pour batter in. Bake at 425 for 20 minutes. The pancake will be very large and puffy. Serve right away, don't wait till it cools. (It deflates as it cools) Yummy by itself or with syrup.

Creamy Alfredo Sauce

2 cups heavy cream
1 stick butter
1 cup fresh Parmesan cheese (not the kind in the shaker can, the grated kind in the refrigerator section)
fresh ground pepper (if you don't have a grinder any regular pepper will work fine)

Heat heavy cream over low-medium heat in a saute pan. Add butter in small pieces and stir gently to melt. Sprinkle in the cheese and stir to incorporate. Season to taste with fresh pepper. Stir until smooth and creamy and cheese is melted (5-8 minutes). Serve with your favorite pasta and chicken. Deliziosa!