Butterscotch Apple Crisp

I watched some show with The Neelys. It was on a Wed. I went and bought all the ingredients and made it on Thurs. Amazing!

This is for baking in 1.5 quart dish.

3 large granny smith apples, peeled and roughly chopped
1/2 bag butterscotch chips
1/8 cup brown sugar
3 shakes of cinnamon (1/4 tsp)
1/8 tsp ground allspice
1 lemon juiced (I just used some lemon juice from a bottle)
3 tb butter and a little extra for greasing the pan

Topping

1/2 cup flour
1/8 cup brown sugar
1/4 cup quick oats
1/4 cup butter
pinch of kosher salt
Pecans
ice cream

Preheat oven to 350. Grease baking dish.

Toss apples, butterscotch chips, sugar, flour, cinnamon, allspice, and lemon juice. Pour into baking dish and dot with butter. In a separate bowl, mix flour, brown sugar, oats, and salt. Blend butter into mixture until it forms little lumps. Mix in pecans. Sprinkle over apples. Bake about 45 minutes. Apples should be soft and butterscotch is bubbling. Let cool. Serve with ice cream.

Don't worry I am making it again for my friend Julie. I was going to make it earlier but she went out of town. Try to get a picture then. Maybe you can see it on Food Network. The show was about 2-3 weeks ago. Gooey yumminess.

Pumpkin Chocolate Chip Bread

Sorry about the photo. I wrapped loaves up with ribbon and flowers , but could I take a picture of that. No. Did you want a picture of my family chowing down on the last loaf. No. You are stuck with this. Trust me. Just make it. This recipe can be for 2 large loaves or 8 mini loaves.

3 cups sugar
3 1/2 cups flour

2 tsp soda

1/2 tsp nutmeg

1 1/2 tsp cinnamon

1/2 tsp cloves (I didn't have any still tasted great)

1 1/2 tsp salt

4 eggs

1 cup oil

2/3 cup cold water

2 cups pumpkin

1 cup choc chips

Mix dry ingredients (sugar through salt). In a separate bowl, mix the wet ingredients (eggs through pumpkin) Stir in choc chips. Bake at 350 for 60 minutes and for minis 40 minutes. That said I baked my minis for 32 minutes and my large loaf for 48. You may have to just know your oven. Basically if you poke a toothpick in and it comes out clean the bread is done. Enjoy.

Recipes from the cute sisters in Vegas from eighteen 25.

Easy Creamy Chicken

This will quickly become part of your menu.

12 chicken tenders
1 cup parmesan/romano blend
1 tsp garlic salt
Pepper
2 tsp chicken bouillon (I just use 2 cubes and crush them)
2 cups heavy cream

Arrange chicken in greased baking dish. Combine 1/2 cheese, garlic salt, chicken bouillon, and cream. Pour over chicken and sprinkle remaining cheese. Bake at 350 for 30-35 minutes. Chicken tenders should be cooked and the cheese on the top will start to brown. Serve over noodles or rice.

Recipe from Sherry Hansen printed in the Worldwide ward cookbook Thanks Sherry.

Pasta with corn

This recipe from the cover of Food Network mag. I made some modifications only because I didn't have everything on hand. I liked it for dinner or lunch. Eric liked it as a side dish to his tri tip. (That was good too) Enjoy.

2 ears of corn shucked
5 TB unsaled butter
tomatoes (we used some cherry ones from our garden)
2 cloves of garlic
pepper
12 oz of pasta (I used linguini)
1/2 cup chicken broth
1/2 cup grated parmesan
basil for topping

Bring a large pot of salted water to a boil. Add the corn and cook until tender. Use tongs and remove corn. You will want to save the corn water. Let corn cool and cut off kernels. Cook pasta in corn water as directed. Save 1 cup water and then drain pasta. Melt 2 TB butter in large skillet and cook garlic one minute. Add corn, salt, and pepper, and 1/2 cup chicken broth. Add the pasta. Mix all together. Add water if needed. Sprinkle parmesan cheese, 3 TB butter, and basil over the top. Add fresh tomatoes and serve.

Orange Bundt Cake

Here it is. Your new favorite easy cake to make.

1 pkg yellow cake mix

1 3 oz pkg instant lemon pudding mix

3/4 cup orange juice (we always use Peach Mango) plus 1/3 for glaze

1/2 cup oil

4 eggs

1/3 cup sugar

1/4 cup butter

Grease a bundt cake pan. Preheat oven to 325 degrees.

In a large bowl, stir together the cake mix and pudding. Make a well in the center and pour in 3/4 juice, the oil, and the eggs. Beat on low until blended. Pour batter into prepared pan.

Bake for 50-60 minutes. Let cool in pan for 10 minutes. Turn onto wire rack to cool completely.

In a saucepan over medium heat, cook 1/3 cup juice, sugar, and butter. Drizzle over cake.

Strawberries over poundcake

Strawberries

4 cups strawberries

1/2 cup sugar

2 Tb lime juice

Mix together in a bowl and refrigerate until serving.

Whipped cream

1 cup heavy whipping cream

1/2 cup powdered sugar

2 tsp coconut extract

1 tsp vanilla

Beat cream for a minute or two. Gradually add powdered sugar. Add the extracts and continue beating until soft peaks form.

Cake

1 1/2 cups flour

1/4 tsp baking soda

1/8 tsp salt

1/2 cup butter, softened

1 cup sugar

3 eggs room temp

2 tsp vanilla

1/2 cup sour cream

In a small bowl, combine flour, baking soda, and salt. Cream butter and sugar. Add eggs one at a time. Add vanilla and sour cream. Slowly add the flour and beat just until combined. Pour batter into 8 inch loaf pan. Bake at 350 for 45-50 minutes. Cool for 10 minutes and remove from pan. Top with strawberries and whip cream. Eat and smile.

Recipe from Our Best Bites cookbook. You should buy this one.

Apple Pie

Pioneer Woman calls it a rustic pie but I have seen elsewhere it is called a tart. Name? No matter. It just is yummy.

Pie crust

3 cups all purpose flour
1 tsp salt

11/2 cups shortening (I use butter crisco)

1 egg

5 Tablespoons cold water

1 Tablespoon distilled white vinegar

Filling


5 Peeled and sliced Granny Smith apples
2 TB all purpose flour
Juice of 1/2 lemon

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 tsp salt

6 TB butter

Let's start with the crust. This will make 2 piecrusts.

Combine the flour and salt in a large bowl. Add the shortening. Gradually work into the flour using a pastry cutter. This should take 3-4 minutes. Lightly beat the egg and add it to the mixture. Next add the water and vinegar. Stir with a spoon until combined. Remove 1/2 the dough and place in large ziploc. Flatten with rolling pin. Do the same with the other 1/2. Place in the freezer. When ready to use, take dough out and let sit for 20 minutes. I usually flour the surface before rolling out. Roll out starting at the center until desired shape and thickness.

Preheat oven to375

Now skip to the filling

In a large bowl mix everything together except butter. Spread apple mixture on top of crust and fold up the edges. Dot the top with the butter. Bake for 30 to 40 minutes. It is so good that Eric chose this for Father's Day.

Recipe from the pioneer woman cookbook. No need for any changes. Enjoy!