Friday, October 17, 2008
WELCOME!
WELCOME TO MY NEW BLOG. I HOPE YOU ENJOY THESE GREAT FALL RECIPES. TAKE A PEEK NEXT WEEK FOR SOME GREAT KIDS IDEAS
C-O-M-F-O-R-T CHICKEN
I am not sure the real name for this recipe, but this would be my first request for my Sister in law Brett to stir up for me.
5-6 Frozen Chicken Breast
1 Cube of Butter
1 PKG Italian Dressing mix
Cook in Crockpot on low for 6-8 hours or high for 4-5
Topping:
Mix 8 oz cream Cheese
1 Can Cream of Chicken Soup
Spread over Chicken for the last hour and turn the heat up to high.
Serve over Rice
5-6 Frozen Chicken Breast
1 Cube of Butter
1 PKG Italian Dressing mix
Cook in Crockpot on low for 6-8 hours or high for 4-5
Topping:
Mix 8 oz cream Cheese
1 Can Cream of Chicken Soup
Spread over Chicken for the last hour and turn the heat up to high.
Serve over Rice
Apple Pecan Cheescake
What a great fall cheesecake, plus it's fat free, YEAH RIGHT.
1 1/2 C Graham Cracker Crumbs
1/4 C Butter, melted
2 TBSP Brown Sugar
4 (8 oz.) Packages Cream Cheese, softened
1 1/2 C Brown Sugar, firmly packed
1 tsp. Vanilla
1 C Sour Cream
4 eggs
4 C Apples, peeled and chopped (Fuji or Gala)
3/4 C Pecans, chopped
1 tsp ground cinnamon
Preheat oven to 325 degrees Mix first 3 ingredients, press firmly into bottom of a 9x13 pan. Beat cream cheese, 1 cup of the brown sugar and vanilla on medium speed in large bowl. Add sour cream. Mix well. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, apples, pecans and cinnamon. Spoon evenly over cheesecake batter. Bake 55 Minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temp for 30 minutes before serving. Refrigerate leftovers.
1 1/2 C Graham Cracker Crumbs
1/4 C Butter, melted
2 TBSP Brown Sugar
4 (8 oz.) Packages Cream Cheese, softened
1 1/2 C Brown Sugar, firmly packed
1 tsp. Vanilla
1 C Sour Cream
4 eggs
4 C Apples, peeled and chopped (Fuji or Gala)
3/4 C Pecans, chopped
1 tsp ground cinnamon
Preheat oven to 325 degrees Mix first 3 ingredients, press firmly into bottom of a 9x13 pan. Beat cream cheese, 1 cup of the brown sugar and vanilla on medium speed in large bowl. Add sour cream. Mix well. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, apples, pecans and cinnamon. Spoon evenly over cheesecake batter. Bake 55 Minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temp for 30 minutes before serving. Refrigerate leftovers.
Pumpkin Bars- My favorite!
These have been in the family forever! They are great for any fall dinner. They are a must at our Thanksgiving table.
2 C Flour
2 C Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
4 Eggs
I Can Pumpkin (2 pie size) NOT PIE MIX
1 C Crisco Oil
Combine all ingredients. Pour onto cookie sheet and bake at 350 degrees for 25 minutes.
Tip: If you like pie texture cook for 25 minutes, for medium (which I like best) cook for 35 and if you prefer cake like texture go for 45.
Frosting:
2 1/2 C Powdered Sugar
3/4 C Butter softened
3 oz. Pkg Cream Cheese
1 TBSP Milk
Beat until Smooth
2 C Flour
2 C Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
4 Eggs
I Can Pumpkin (2 pie size) NOT PIE MIX
1 C Crisco Oil
Combine all ingredients. Pour onto cookie sheet and bake at 350 degrees for 25 minutes.
Tip: If you like pie texture cook for 25 minutes, for medium (which I like best) cook for 35 and if you prefer cake like texture go for 45.
Frosting:
2 1/2 C Powdered Sugar
3/4 C Butter softened
3 oz. Pkg Cream Cheese
1 TBSP Milk
Beat until Smooth
Stove Top Applesauce
Try this way to make applesauce.
6 C (about 6 medium apples) apples, cored, and cut into 3/4 in. pieces. I like Jonagold or Mcintosh
3/4 C water
1/4 C sugar, preferably turbinado
2 TBSP fresh lemon juice
1/2 tsp ground cinnamon
Combine Apples, water and sugar in heavy medium saucepan. Bring to a boil, stirring occasionaly. Reduce heat, cover and simmer until apples are very tender and skins are softened, about 40 minutes. Uncover and simmer until almost all liquid has evaporated, about 10 minutes.
Remove from heat. Stir in lemon juice and cinnamon. Cool for 30 minutes.
Using a fork or masher, mash apple mixture until course or chunky. You can also do it in a food processor. Serve at room temp or chill.
Tip: I like to tie a cinnamon stick in a small cheesecloth bag and cook it along with the apples instead of using powdered cinnamon. This method gives the sauce a pretty color; applesauce with red skinned apples will look lusciously pink. Plus your house will smell to die for!
6 C (about 6 medium apples) apples, cored, and cut into 3/4 in. pieces. I like Jonagold or Mcintosh
3/4 C water
1/4 C sugar, preferably turbinado
2 TBSP fresh lemon juice
1/2 tsp ground cinnamon
Combine Apples, water and sugar in heavy medium saucepan. Bring to a boil, stirring occasionaly. Reduce heat, cover and simmer until apples are very tender and skins are softened, about 40 minutes. Uncover and simmer until almost all liquid has evaporated, about 10 minutes.
Remove from heat. Stir in lemon juice and cinnamon. Cool for 30 minutes.
Using a fork or masher, mash apple mixture until course or chunky. You can also do it in a food processor. Serve at room temp or chill.
Tip: I like to tie a cinnamon stick in a small cheesecloth bag and cook it along with the apples instead of using powdered cinnamon. This method gives the sauce a pretty color; applesauce with red skinned apples will look lusciously pink. Plus your house will smell to die for!
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