Recipe

Apple Pie

4 cups thinly sliced peeled apples
Oatmeal Pecan Crust (below)
3/4 cup sugar
1 TBSP cornstarch
1/4 Tsp salt
1/2 cup water
1/2 tsp vanilla extract
Oatmeal Pecan Topping (below)

Arrange the apple slices in the Oatmeal Pecan Crust. Combine the sugar, cornstarch and salt in a saucepan. Stir in the water and bring to a bowl over medium heat. Stir in the vanilla. Spoon evenly over the apples.

Crumble the reserved Oatmeal Pecan Topping over the apples. Bake at 375 degrees for 40 minutes, covering with foil during the last 15 minutes of baking time.

Oatmeal Pecan Crust and Topping

2 cups White Lily Flour
1 cup packed brown sugar
1/2 cup rolled oats
1/3 cup chopped pecans
1/2 tsp salt
3/4 cup (1 and 1/2 sticks) butter, melted

Mix the flour, brown sugar, oats, pecans and salt in a large bowl. Add the butter and mix well. Reserve 1 packed cup of the mixture for the topping. Press the remaining mixture over the bottom and side of a 9 inch deep dish pie plate.

Recipe

Blue Ribbon Almond Roca Cookies

Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1 cup butter, room temperature
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate
1/2 tablespoon vegetable oil

Preheat oven to 300 degrees F.

In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.

Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

Saucer-Size Oatmeal Cookies

This is the cookie recipe I used last year for our Fall Festival and I have been asked to make them again this year. I love these cookies. I found the recipe in a book called Perfect Recipes for Having People Over by Pam Anderson.

1 1/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
3 cups old fashioned oatmeal
2 large eggs
3/4 tsp salt
1 tsp vanilla
14 TBSP unsalted butter, melted
2 TBSB vegetable oil
1 cup granulated sugar
1 cup packed light or dark brown sugar
1 cup dried cranberries
1 cup chocolate chips or 6 oz bittersweet chocolate, cut into small chunks

Adjust oven racks to highest and lower middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper.

Mix flour, baking powder, baking soda, and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix butter, oil, and sugars in a large bowl. Stir egg mixture into sugar mixture until smooth. Stir in flour mixture, then stir in cranberries and chocolate.

Using a 1/4 cup measuring cup or a 3 TBSP spring action ice cream scoop, scoop 6 dough balls on each of the cookie sheets. Bake until golden brown, 16 - 18 minutes, switching positions of sheets and turning them around after 12 minutes. Use a metal spatula to transfer cookies to a wire rack to cool. Repeat with remaining dough.

Cooks Note: When I first made these all I had at home was white chocolate chips so I used those instead. I LOVED it and that's what I always use.

Sunrise Breakfast Casserole

Sunrise Breakfast Casserole

2 packages of sausage
9 eggs
3 cups milk
1 1/2 tsp ground mustard
1 tsp salt
1 package hash browns, thawed
1 1/2 cups shredded cheddar cheese

Crumble and cook sausage and drain.

In a large bowl, combine the eggs, milk, mustard and salt. Add the hash browns, cheese and sausage and mix well. Pour into greased 13 X 9 casserole baking dish. Cover and refrigerate overnight.

Remove and bake uncovered at 350 degrees for 45 minutes to 1 hour.

Kublai Khan's Stir Fry with Fiery Walnuts

Fiery Walnuts:

2 tsp. vegetable oil
1/2 tsp. cayenne pepper
1/8 tsp. salt
3/4 cup walnut halves

Stir Fry:

1 pound boneless tender beef steak
2 TBSP plus 1/3 cup Kikkoman's Stir fry sauce
1 tsp cornstarch
2 garlic cloves, minced
2 TBSP vegetable, divided
1 onion, cut into 3/4 inch chunks
2 large carrots, cut into julienne strips
1 pound fresh spinach, washed and drained
1/2 pound fresh mushrooms, sliced

To prepare Fiery Walnuts, combine oil, cayenne pepper and salt in a small skillet; heat over medium heat until hot. Add walnut halves. Cook, stirring 1 minute or until walnuts are coated. Turn out onto small baking sheet; spread out in a single layer. Bake at 350 degrees for 7 minutes or until golden. Cool.

To prepare stir fry, cut beef across grain into thin strips. Combine 2 TBSP stir-fry sauces, cornstarch and garlic in a medium bowl; stir in beef.

Heat 1 TBSP oil in large skillet over medium high heat. Add beef and stir fry 1 and 1/2 minutes; remove. Heat remaining oil in same pan. Add onion; stir fry 2 minutes. Add carrots; stir fry 1 minute. Add spinach and mushrooms; stir fry 2 minutes or until spinach is wilted. Add beef and remaining stir fry sauce. Cook and stir only until beef and vegetables are coated with sauce and heat through. Remove from heat; stir in Fiery Walnuts and serve immediately.

I serve over rice.

Also my husband does not like Walnuts so I use Pecans.

Grilled Chicken Salad

This is great this time of the year with all the grilling going on. If we have leftovers after a get together this is what I make. Great to take to work for lunch!

Ingredients:

2 pounds boneless skinless chicken breasts, grilled and diced
1 red onion, diced
1/4 cup mayonnaise
1/4 cup celery, diced
1/4 cup fresh dill, chopped
2 TBSP Old Bay Seasoning
2 TBSP Dijon mustard
1 TBSP lime juice
salt
pepper

In a large bowl stir together all ingredients until well combined. Serve immediately or refrigerate.

Paula Deen's Broccoli Casserole

I love Paula Deen. I say with a laugh that when I grow up I want to be her. (Who cares that I'm already 40??!!). This is easy and SO good. Try it for your family.

2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed crackers
2 tablespoons butter, melted

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.