Sunday, November 30, 2008

10 Minute Apple Pie

1 graham cracker pie crust
1 can (21 oz) apple pie filling
1 containter frozen whipped topping
1/2 tsp cinnamon
1/2 cup chopped ntus

In a large mixing bowl, gently fold together whipped topping, apple pie filling, cinnamon and nuts.
Spoon into pie crust, mounting filling toward center.
Cover with plastic wrap and freeze over night or until firm. To serve, do not thaw.

Saturday, November 29, 2008

Fresh Apricot Pie

I found this recipe at a yard sale. This lady had two of those old library catalog card trays full of 3x5 cards with handwritten recipes. Both trays were packed with cards, and she only wanted $1 per tray. I have no idea how many recipes are in them, i've had them for 2 years now and have only gone through a handfull of them.

4 cups sliced fresh apricots
1 cup sugar
1/3 cup all purpose flour
pinch ground nutmeg
1 tbsp lemon juice
pastry for double crust (9")
additional sugar

In a bowl toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice, mix well. Line a 9" pie plate with bottom crust, add filling. Roll out remaining pastry to make a lattice crust. Place over filling, seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375' for 45-55 minutes or until golden brown. Makes 6-8 servings.

Thursday, November 27, 2008

Fried Pork Chops and Gravy

1 tsp garlic powder

1 tsp seasoned salt

1 tsp black pepper

2 cup flour

6 pork chop centers

2-3 cup of oil

1 small onion, diced

2 cup warm water

Combine together the garlic powder, seasoned salt and black pepper with the flour. Place in a resealable bag and add the por chop centers, shaking vigorously. Heat the oil in a large skillet and cook the pork chop centers until done. Remove the pork chops and the majority of the remaining oil., leaving just enough tot saute the onion. Add just a little flour and stir until completley mixed. Place th epor chops back into the pan and add warm water. Bring to a boil. Lower your heat and the gravy will thicken. When it gets to desired thickness, remove from heat.

Pumpkin Pecan Bread

2 cup flour

1 1/2 cup sugar

1 cup whole wheat flour

1/2 cup brown sugar

2 tsp pumpkin pie spice

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

2 eggs

15 oz can pumpkin

1/2 cup vegetable oil

1/2 cup water

1 tsp vanilla

1/2 cup chopped pecans

Preheat oven to 350'. Combine the dry ingredients in a bowl; set aside. In another bowl, stir together the eggs, pumpkin, oil, water and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in pecans. Pour batter into two well greased 8"x4" loaf pans. Bake for 55-60 minutes until toothpick comes out clean. Cool for 15 minutes; remove from pans and cool completely on wire racks. Makes 2 loaves

Option: Combine 3 tbs sugar, 1 tsp sugar, and 1/2 tsp nutmeg and sprinkle over loaves prior to baking if desired.

Cranberry Apple Crisp

4 large apples, peeled and cut into 1/2 " slices
1 cup fresh cranberries
3/4 cup brown sugar, packed
1/2 cup flour
1/2 cup oats
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 cup softened butter

Preaheat oven to 375'. Butter a 9 inch square baking pan. Place apple slices and cranberries in the pan. Mix remaining ingredients well, and sprinkle over fruit. Bake for 30 minutes. Serves 6.

Hoecake Cornbread

2 cup plain enriched white cornmeal, sifted

2 1/2 cup water

1 tsp salt


Mix the cornmeal, water, and salt; let it sit for a few mintues. Spray a flat hoecake skillet with nonstick cooking spray and drizzle with about 1 1/2 tbs oil. Preheat skillet over medium heat. Pour about 3 ladles of the batter on the skillet. The batter will sizzle and have a lacy appearance; if it looks too thick, add a bit of water. WHen the edges are slightly brown, carefully flip the hoecake over and cook until golden brown. Stir the batter and add oil to the pan before making your next hoecake.

Chicken Soup 1

2 lbs boneless meat cut into 6 or 8 pieces

3 cups water or broth

1 carrot, sliced

8 potatoes

1 onion, sliced

6 pieces squash

6 ears of corn on the cob

1/2 green pepper

1/2 cup rice or noodles

cilantro, paprika, oregano, black pepper and salt to taste

1/2 lb gresh green beans

Put the chicken to boil at a low heat wit the onions, green pepepr and all the spices. When the meat is tender, add the potatoes, carrot and green beans. After 10 minutes, add the squash, rice or noodles, and corn. Cook until the corn and the potatoes are tender.

Option: use beef.

Buffalo Shrimp Dip

8 oz Cream Cheese

Small bottle of hot sauce

1 lb cooked shrimp, chopped

10 oz bag shredded jack cheese

Cream together the cream cheese and hot sauce. Add shrimp and jack cheese. Put into a casserole dish and bake in a350' oven until bubbly. Serve with chips.

Option: make with crabmeat or shredded chicken.

Cocoa Cake

2/3 cup butter
1 2/3 cup sugar
3 eggs
2 cups flour
2/3 cup cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
1 tsp salt

Cream shorening, sugar and eggs until fluffy; beat with mixer (on high) for 3 minutes; reduce to low. COmbine flour, cocoa, baking soda, baking powder and salt; add alternately with 1 2/3 cup milk to creamed mixture. Pour into 2 greased and cocoa-dusted 9" cake pans. Bake at 350' for 35 mintues, or until a toothpick inserted in the middle comes out clean. Cool 10 minutes; remove from pans

Cocoa Fudge Frosting

1/2 cup creamed butter and 1/2 cup cocoa

Slowly add
3 2/3 cup powdered sugar
7 Tbs milk
1 tsp vanilla

Beat to spreading consistency. Frost cake when it's completely cool.