Saturday, March 28, 2009
Hey FatBoy! What's Cooking? Check it out and See!
Greetings and welcome back! Is Spring on it's way? We sure hope so, we're getting tired of all this crazy weather and my Grill is still covered and begging to go back to work!! So, in preparation of warmer weather, here's a few recipes we received that sounds great, we'll call it a bit of food for thought?? We like to thank everyone for all these awesome recipes and we sure hope you'll enjoy them and perhaps you may find a new favorite recipes or you may experiment with these and make a new one, which ever it is we're sure it will be good!!
Many thanks again to everyone for the recipes and please make sure you check out our website, you'll be glad you did and so will we!! Have a great day!!
Chef FatBoy
Jalapeno Chicken
Submitted by: Jay Hall, CT.
Ingredients:
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeno peppers, halved lengthwise and seeded
1 (3 ounce) package cream cheese, softened
6 slices bacon
Toothpicks
Directions: Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours. Preheat the grill for high heat. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
Jalapeno Grilled Chicken
Submitted by: Lou Finch, Ill.
Ingredients:
4 jalapeno peppers, seeded and chopped*
2/3 cup lemon juice, divided
1/4 cup minced fresh parsley
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
8 bone-in chicken breast halves
2/3 cup chicken broth
2 teaspoons pepper
1/2 teaspoon grated lemon peel
Directions: In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.
Buffalo Chicken Sliders
Submitted by: Jason Cassone, CT.
Ingredients:
1 rotisserie chicken, boned and chopped
2 stalks celery, finely chopped
1/2 cup chopped carrots
2 cups crumbled blue cheese
2/3 cup Buffalo wing sauce
12 dinner rolls, split
Directions: Preheat an oven to 400 degrees F (200 degrees C). Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish. Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.
Chicken Pappy
Submitted by: Ralph McGeorge, OH.
Ingredients:
2 tablespoons bacon grease
1 large onion, chopped
3 cloves garlic, chopped
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions: Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.
Sticky Chicken
Submitted by: Mel Nagg, PA.
Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
Directions: In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Spiced Roast Chicken
Submitted by: Vernon Meese, FLA.
Ingredients:
1 (3 pound) whole chicken, giblets removed
10 cloves garlic
1/4 cup garam masala powder
1 lime
Directions: Preheat oven to 425 degrees F (220 degrees C). Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Great Chicken
Submitted by: Curt Schmitt, Mass.
Ingredients:
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
Salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks10 drops hot pepper sauce
Directions: Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and sauté seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm. In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
Alice’s Chicken
Submitted by: Alice Deal, CT.
Ingredients:
4 skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package Monterey Jack cheese, shredded
1 (16 ounce) container honey mustard salad dressing
Directions: Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Heat butter in a small skillet over medium heat. Add mushrooms, and sauté for about 10 minutes, or until soft; set aside. Preheat oven to Broil. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
Sour Cream Chicken Breasts
Submitted by: Ray “Obiwan” Konopka, FLA.
Ingredients:
4 skinless, boneless chicken breasts
12 ounces sour cream
1/4 cup grated Parmesan cheese
1/3 cup white wine
1/4 cup chicken broth
1 pinch salt
1 dash lemon pepper
Directions: Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth. In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper. Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!
Almond Crusted Chicken with Tomato Citrus Sauce
Submitted by: Jon Yuspa, Del.
Ingredients:
1/4 cup olive oil
2 cloves garlic, chopped
2 cups roma (plum) tomatoes, diced
1 cup diced orange wedges
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1/8 teaspoon salt
1 cup ground almonds
1/4 cup all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon curry powder
1/8 teaspoon ground turmeric
1/8 teaspoon salt
1/8 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1/4 cup olive oil
1/4 cup clarified butter
Directions: To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Sauté garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm. To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear). When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.
Almond Lemon Chicken
Submitted by: Jon Yuspa, Del.
Ingredients:
5 tablespoons lemon juice
3 tablespoons Dijon-style prepared mustard
2 cloves garlic, chopped
1/4 teaspoon ground white pepper
6 1/2 tablespoons olive oil
6 skinless, boneless chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons orange marmalade
2 tablespoons butter, cut into pieces
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
6 slices lemon, for garnish
Directions: Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour. In a large skillet, sauté the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
BBQ Beef in Foil
Submitted by: Chuck Graham, CT.
Ingredients:
2 lbs. round steak or boneless chuck
Olive oil
4 med. onions, quartered
4 med. carrots
Tomato BBQ Sauce:
1/2 sm. onion, finely chopped
1 clove garlic, crushed
2/3 c. ketchup
2 tbsp. wine vinegar
2 tbsp. olive oil
1 tsp. Worcestershire sauce
Directions: Brush meat on both sides with oil and grill until well browned on both sides. Place meat on double sheet of tinfoil big enough to fold over meat. Add onions and carrots and coat with sauce. Fold foil over roast and cook on hot coals; grill 45 minutes. For sauce, combine all ingredients in a screw top jar. Cover and shake vigorously until blended well. Allow to stand in refrigerator several hours before use for best flavor.
Saucy Foiled Fillets
Submitted by: Frank Toler, KY.
Ingredients:
2 lbs. fish fillets or steaks
Salt and pepper to taste
1 sm. green pepper, diced
1 sm. onion, sliced
1 1/2 c. barbecue sauce, ketchup or tomato sauce
2 tbsp. butter
6 tbsp. grated Parmesan cheese
Directions: Divide fish into 6 equal portions. Place each portion on a square piece of aluminum foil; season with salt and pepper. Top each with green pepper, onion, and about 3 tablespoons barbecue sauce. Dot with butter and sprinkle each with 1 tablespoon Parmesan cheese. Seal each packet securely. Place foil packets on a cookie sheet and bake at 350 degrees for 20 minutes or until fish flakes easily. Serves 6.
BBQ Steak in Foil
Submitted by: Taz and Ms. Piggy, KY.
Ingredients:
8-10 oz. Sirloin tip steak (per serving)
2 tablespoons Kraft Classic Barbecue Sauce
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, seeded, chopped
1 tablespoon butter or olive oil
2 18 inch squares heavy duty foil
salt, pepper and garlic powder
Directions: Cut the sirloin tip steak into 1 inch cubes. Season with salt, pepper and garlic powder. Place steak cubes in center of foil (shiny side of foil facing inward) and cover with remaining ingredients. Wrap up into a foil packet or envelope, with seam facing up and with a secure, double fold to retain juices within the packet. Place over sizzling hot coals and cook for an hour or less, according to desired doneness. Serve with buttered and grilled bulky rolls. Optional: add a few cubes of your favorite (melting) cheese to the packet. Fresh mushrooms and a few spoonfuls of condensed mushroom soup make another nice variation.
Sausage Kabobs
Submitted by: Jill Franks, GA.
Ingredients:
1 to 1 1/2 lbs. smoked sausage, sliced 1-inch thick
1 (8 oz.) bottle Italian salad dressing
One or more of the following vegetables: Cherry tomatoes Zucchini Fresh mushrooms Potatoes (tenderize in boiling water 3-5 minutes)
Directions: Build skewers alternating sausage and vegetables. Dip kabobs into salad dressing. Grill or broil 4 minutes each side, basting frequently with remaining salad dressing.
Sweet and Sour Sausage Kabobs
Submitted by: Jill Franks, GA.
Ingredients:
1 to 1 1/2 lbs. smoked sausage links, any variety, cut into bite-size pieces
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 cloves garlic, minced
1 tsp. ground ginger
2 med. bell peppers, cut into bite-size pieces (1 red, 1 green)
8 pearl onions (or small onion wedges)
8 mushroom caps
1 med. zucchini, cut into 1-inch pieces
Directions: Prepare marinade by combining honey, mustard, oil, soy sauce, garlic, and ginger. Blend thoroughly. Add Hillshire Farm links and vegetable pieces and stir. Marinate 1 hour or more, stirring occasionally. Assemble skewers by alternating sausage and vegetables as desired. Grill or broil 4 minutes on each side, basting with marinade, if desired. Save marinade to dip food in.
Desserts from Melody!!
Chocolate Chip Cookie Pie
Submitted by: Alice Moore, AL.
Ingredients:
2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell
Directions: Preheat oven to 325 degrees F (165 degrees C). In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.
Apple-Cran-Cherry Oatmeal Cookies
Submitted by: June Baker, TN.
Ingredients:
1 cup butter, softened
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1 1/2 teaspoons baking soda
2 cups packed dark brown sugar
2 cups applesauce
2 cups all-purpose flour
6 cups rolled oats
1 1/2 cups dried cherries
1 1/2 cups dried cranberries
Directions: Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour. Drop by teaspoonful onto ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.
Chocolate Balls
Submitted by: Rachelle Morse, VA.
Ingredients:
2 eggs
2/3 cup white sugar
4 (1 ounce) squares unsweetened chocolate
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup all-purpose flour
2 3/8 cups ground almonds
1/3 cup confectioners' sugar for decoration
Directions: Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour. Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted confectioners' sugar. Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5 minutes. Cool on baking pan for 10 minutes.
Lace Cookies
Submitted by: Fran Davis, WVA.
Ingredients:
1/2 cup light corn syrup
1/2 cup shortening
2/3 cup packed brown sugar
1 cup all-purpose flour
1 cup chopped pecans
Directions: Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by covering with parchment. In a medium saucepan, heat the corn syrup, shortening and brown sugar over medium heat. Stir constantly until the mixture comes to a boil. In a small bowl toss together the flour and nuts; stir into the saucepan mixture, and remove from the heat. Keep the batter warm by setting over a pan of hot water. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be at least 3 inches apart. Bake for about 5 minutes, until the center of the cookie is set. Let the cookies set before removing from the baking sheets.
Lemon Madeleine’s
Submitted by: June Todd, TN.
Ingredients:
2 eggs
1/2 cup white sugar
5 tablespoons unsalted butter
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon vanilla extract
1/2 lemon, juiced and zested
1/3 cup confectioners' sugar for decoration
Directions: In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla. Cover bowl with towel and let sit for one hour. Preheat oven to 375 degrees F (190 degrees C) and butter and flour Madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.
Melting Biscuits
Submitted by: Connie Whitmore, KY.
Ingredients:
1/2 cup butter, softened
3/8 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 cup self-rising flour
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup rolled oats
Directions: Preheat oven to 375 degrees F(190 degrees C). Grease cookie sheets. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Sift together the flour, cornstarch, and salt; stir into the butter mixture. Shape dough into 20 to 24 small balls, about 1/2 inch in diameter. Roll each ball in the oats and place about 2 inches apart on cookie sheets. Bake 15 to 20 minutes until golden brown. Let cool on wire rack. Store in an airtight tin.
Raspberry and Apricot Rugelach
Submitted by: Helen Peters, Del.
Ingredients:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup white sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk
Directions: In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed. Line 2 large baking sheets with foil and grease foil. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time. Preheat oven to 325 degrees F (165 degrees C). In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar. Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.
Honey Snaps
Submitted by: Karen Skut, CT.
Ingredients:
1/2 cup butter, softened
1/4 cup honey
3 tablespoons golden syrup
1 teaspoon baking soda
1 cup all-purpose flour
1/2 cup white sugar
Directions: Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine the butter, honey and golden syrup in a saucepan. Cook mixture over medium heat, stirring frequently, until butter is melted and ingredients are blended. Stir in the baking soda, and remove from the heat. Measure the flour and sugar into a mixing bowl and stir to blend. Pour the butter mixture into the bowl with the flour, and stir until evenly blended. Roll the dough into 1 inch balls, and place on the prepared baking sheet. Bake in preheated oven until golden brown, 10 to 12 minutes. Cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Melody’s Apple Raisin Cobbler Pie
Ingredients:
2 cups apple pie filling
1 cup raisins
1/4 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons butter, melted
3/4 cup chopped walnuts]
1 (9 inch) prepared graham cracker crust
Directions: Combine apple pie filling, raisins, and nutmeg in a bowl. Pour into crust. In another bowl, combine flour and brown sugar; cut in melted butter until mixture becomes crumbly. Stir in nuts. Sprinkle mixture over the top of the pie filling. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until top has browned.
Naughty Hula Pie
Submitted by: Jerry Scalise, NM.
Ingredients:
1 (9 inch) prepared chocolate cookie crumb crust
1 quart vanilla ice cream, softened
1 (6.5 ounce) jar macadamia nuts, chopped
1 (12 ounce) jar hot fudge topping
1/2 cup heavy whipping cream, whipped
Directions: Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm. When ready to serve cover the top with fudge sauce, dollop with whipped cream and sprinkle with reserved 1/2 cup chopped macadamia nuts.
Swedish Apple Pie
Submitted by: Tiffany Raby, KY.
Ingredients:
2 1/2 cups peeled, cored and sliced apples
1 teaspoon ground cinnamon
1 teaspoon white sugar
1 cup white sugar
3/4 cup margarine, melted
1/2 cup chopped pecans
1 cup all-purpose flour
1 egg, lightly beaten
1 pinch salt
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine. Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar. In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples. Bake in preheated oven for 65 minutes, or until golden brown.
Melody’s Crazy Crust Apple Pie
Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice
Directions: Preheat oven to 425 degrees F (220 degrees C). In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan. In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir. Bake in preheated oven for 40 to 45 minutes, until crust is browned.
Many thanks again to everyone for the recipes and please make sure you check out our website, you'll be glad you did and so will we!! Have a great day!!
Chef FatBoy
Jalapeno Chicken
Submitted by: Jay Hall, CT.
Ingredients:
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeno peppers, halved lengthwise and seeded
1 (3 ounce) package cream cheese, softened
6 slices bacon
Toothpicks
Directions: Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours. Preheat the grill for high heat. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
Jalapeno Grilled Chicken
Submitted by: Lou Finch, Ill.
Ingredients:
4 jalapeno peppers, seeded and chopped*
2/3 cup lemon juice, divided
1/4 cup minced fresh parsley
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
8 bone-in chicken breast halves
2/3 cup chicken broth
2 teaspoons pepper
1/2 teaspoon grated lemon peel
Directions: In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.
Buffalo Chicken Sliders
Submitted by: Jason Cassone, CT.
Ingredients:
1 rotisserie chicken, boned and chopped
2 stalks celery, finely chopped
1/2 cup chopped carrots
2 cups crumbled blue cheese
2/3 cup Buffalo wing sauce
12 dinner rolls, split
Directions: Preheat an oven to 400 degrees F (200 degrees C). Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish. Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.
Chicken Pappy
Submitted by: Ralph McGeorge, OH.
Ingredients:
2 tablespoons bacon grease
1 large onion, chopped
3 cloves garlic, chopped
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions: Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.
Sticky Chicken
Submitted by: Mel Nagg, PA.
Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
Directions: In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Spiced Roast Chicken
Submitted by: Vernon Meese, FLA.
Ingredients:
1 (3 pound) whole chicken, giblets removed
10 cloves garlic
1/4 cup garam masala powder
1 lime
Directions: Preheat oven to 425 degrees F (220 degrees C). Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Great Chicken
Submitted by: Curt Schmitt, Mass.
Ingredients:
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
Salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks10 drops hot pepper sauce
Directions: Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and sauté seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm. In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
Alice’s Chicken
Submitted by: Alice Deal, CT.
Ingredients:
4 skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package Monterey Jack cheese, shredded
1 (16 ounce) container honey mustard salad dressing
Directions: Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Heat butter in a small skillet over medium heat. Add mushrooms, and sauté for about 10 minutes, or until soft; set aside. Preheat oven to Broil. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
Sour Cream Chicken Breasts
Submitted by: Ray “Obiwan” Konopka, FLA.
Ingredients:
4 skinless, boneless chicken breasts
12 ounces sour cream
1/4 cup grated Parmesan cheese
1/3 cup white wine
1/4 cup chicken broth
1 pinch salt
1 dash lemon pepper
Directions: Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth. In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper. Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!
Almond Crusted Chicken with Tomato Citrus Sauce
Submitted by: Jon Yuspa, Del.
Ingredients:
1/4 cup olive oil
2 cloves garlic, chopped
2 cups roma (plum) tomatoes, diced
1 cup diced orange wedges
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1/8 teaspoon salt
1 cup ground almonds
1/4 cup all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon curry powder
1/8 teaspoon ground turmeric
1/8 teaspoon salt
1/8 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1/4 cup olive oil
1/4 cup clarified butter
Directions: To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Sauté garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm. To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear). When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.
Almond Lemon Chicken
Submitted by: Jon Yuspa, Del.
Ingredients:
5 tablespoons lemon juice
3 tablespoons Dijon-style prepared mustard
2 cloves garlic, chopped
1/4 teaspoon ground white pepper
6 1/2 tablespoons olive oil
6 skinless, boneless chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons orange marmalade
2 tablespoons butter, cut into pieces
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
6 slices lemon, for garnish
Directions: Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour. In a large skillet, sauté the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
BBQ Beef in Foil
Submitted by: Chuck Graham, CT.
Ingredients:
2 lbs. round steak or boneless chuck
Olive oil
4 med. onions, quartered
4 med. carrots
Tomato BBQ Sauce:
1/2 sm. onion, finely chopped
1 clove garlic, crushed
2/3 c. ketchup
2 tbsp. wine vinegar
2 tbsp. olive oil
1 tsp. Worcestershire sauce
Directions: Brush meat on both sides with oil and grill until well browned on both sides. Place meat on double sheet of tinfoil big enough to fold over meat. Add onions and carrots and coat with sauce. Fold foil over roast and cook on hot coals; grill 45 minutes. For sauce, combine all ingredients in a screw top jar. Cover and shake vigorously until blended well. Allow to stand in refrigerator several hours before use for best flavor.
Saucy Foiled Fillets
Submitted by: Frank Toler, KY.
Ingredients:
2 lbs. fish fillets or steaks
Salt and pepper to taste
1 sm. green pepper, diced
1 sm. onion, sliced
1 1/2 c. barbecue sauce, ketchup or tomato sauce
2 tbsp. butter
6 tbsp. grated Parmesan cheese
Directions: Divide fish into 6 equal portions. Place each portion on a square piece of aluminum foil; season with salt and pepper. Top each with green pepper, onion, and about 3 tablespoons barbecue sauce. Dot with butter and sprinkle each with 1 tablespoon Parmesan cheese. Seal each packet securely. Place foil packets on a cookie sheet and bake at 350 degrees for 20 minutes or until fish flakes easily. Serves 6.
BBQ Steak in Foil
Submitted by: Taz and Ms. Piggy, KY.
Ingredients:
8-10 oz. Sirloin tip steak (per serving)
2 tablespoons Kraft Classic Barbecue Sauce
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, seeded, chopped
1 tablespoon butter or olive oil
2 18 inch squares heavy duty foil
salt, pepper and garlic powder
Directions: Cut the sirloin tip steak into 1 inch cubes. Season with salt, pepper and garlic powder. Place steak cubes in center of foil (shiny side of foil facing inward) and cover with remaining ingredients. Wrap up into a foil packet or envelope, with seam facing up and with a secure, double fold to retain juices within the packet. Place over sizzling hot coals and cook for an hour or less, according to desired doneness. Serve with buttered and grilled bulky rolls. Optional: add a few cubes of your favorite (melting) cheese to the packet. Fresh mushrooms and a few spoonfuls of condensed mushroom soup make another nice variation.
Sausage Kabobs
Submitted by: Jill Franks, GA.
Ingredients:
1 to 1 1/2 lbs. smoked sausage, sliced 1-inch thick
1 (8 oz.) bottle Italian salad dressing
One or more of the following vegetables: Cherry tomatoes Zucchini Fresh mushrooms Potatoes (tenderize in boiling water 3-5 minutes)
Directions: Build skewers alternating sausage and vegetables. Dip kabobs into salad dressing. Grill or broil 4 minutes each side, basting frequently with remaining salad dressing.
Sweet and Sour Sausage Kabobs
Submitted by: Jill Franks, GA.
Ingredients:
1 to 1 1/2 lbs. smoked sausage links, any variety, cut into bite-size pieces
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 cloves garlic, minced
1 tsp. ground ginger
2 med. bell peppers, cut into bite-size pieces (1 red, 1 green)
8 pearl onions (or small onion wedges)
8 mushroom caps
1 med. zucchini, cut into 1-inch pieces
Directions: Prepare marinade by combining honey, mustard, oil, soy sauce, garlic, and ginger. Blend thoroughly. Add Hillshire Farm links and vegetable pieces and stir. Marinate 1 hour or more, stirring occasionally. Assemble skewers by alternating sausage and vegetables as desired. Grill or broil 4 minutes on each side, basting with marinade, if desired. Save marinade to dip food in.
Desserts from Melody!!
Chocolate Chip Cookie Pie
Submitted by: Alice Moore, AL.
Ingredients:
2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell
Directions: Preheat oven to 325 degrees F (165 degrees C). In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.
Apple-Cran-Cherry Oatmeal Cookies
Submitted by: June Baker, TN.
Ingredients:
1 cup butter, softened
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1 1/2 teaspoons baking soda
2 cups packed dark brown sugar
2 cups applesauce
2 cups all-purpose flour
6 cups rolled oats
1 1/2 cups dried cherries
1 1/2 cups dried cranberries
Directions: Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour. Drop by teaspoonful onto ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.
Chocolate Balls
Submitted by: Rachelle Morse, VA.
Ingredients:
2 eggs
2/3 cup white sugar
4 (1 ounce) squares unsweetened chocolate
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup all-purpose flour
2 3/8 cups ground almonds
1/3 cup confectioners' sugar for decoration
Directions: Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour. Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted confectioners' sugar. Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5 minutes. Cool on baking pan for 10 minutes.
Lace Cookies
Submitted by: Fran Davis, WVA.
Ingredients:
1/2 cup light corn syrup
1/2 cup shortening
2/3 cup packed brown sugar
1 cup all-purpose flour
1 cup chopped pecans
Directions: Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by covering with parchment. In a medium saucepan, heat the corn syrup, shortening and brown sugar over medium heat. Stir constantly until the mixture comes to a boil. In a small bowl toss together the flour and nuts; stir into the saucepan mixture, and remove from the heat. Keep the batter warm by setting over a pan of hot water. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be at least 3 inches apart. Bake for about 5 minutes, until the center of the cookie is set. Let the cookies set before removing from the baking sheets.
Lemon Madeleine’s
Submitted by: June Todd, TN.
Ingredients:
2 eggs
1/2 cup white sugar
5 tablespoons unsalted butter
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon vanilla extract
1/2 lemon, juiced and zested
1/3 cup confectioners' sugar for decoration
Directions: In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla. Cover bowl with towel and let sit for one hour. Preheat oven to 375 degrees F (190 degrees C) and butter and flour Madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.
Melting Biscuits
Submitted by: Connie Whitmore, KY.
Ingredients:
1/2 cup butter, softened
3/8 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 cup self-rising flour
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup rolled oats
Directions: Preheat oven to 375 degrees F(190 degrees C). Grease cookie sheets. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Sift together the flour, cornstarch, and salt; stir into the butter mixture. Shape dough into 20 to 24 small balls, about 1/2 inch in diameter. Roll each ball in the oats and place about 2 inches apart on cookie sheets. Bake 15 to 20 minutes until golden brown. Let cool on wire rack. Store in an airtight tin.
Raspberry and Apricot Rugelach
Submitted by: Helen Peters, Del.
Ingredients:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup white sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk
Directions: In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed. Line 2 large baking sheets with foil and grease foil. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time. Preheat oven to 325 degrees F (165 degrees C). In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar. Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.
Honey Snaps
Submitted by: Karen Skut, CT.
Ingredients:
1/2 cup butter, softened
1/4 cup honey
3 tablespoons golden syrup
1 teaspoon baking soda
1 cup all-purpose flour
1/2 cup white sugar
Directions: Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine the butter, honey and golden syrup in a saucepan. Cook mixture over medium heat, stirring frequently, until butter is melted and ingredients are blended. Stir in the baking soda, and remove from the heat. Measure the flour and sugar into a mixing bowl and stir to blend. Pour the butter mixture into the bowl with the flour, and stir until evenly blended. Roll the dough into 1 inch balls, and place on the prepared baking sheet. Bake in preheated oven until golden brown, 10 to 12 minutes. Cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Melody’s Apple Raisin Cobbler Pie
Ingredients:
2 cups apple pie filling
1 cup raisins
1/4 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons butter, melted
3/4 cup chopped walnuts]
1 (9 inch) prepared graham cracker crust
Directions: Combine apple pie filling, raisins, and nutmeg in a bowl. Pour into crust. In another bowl, combine flour and brown sugar; cut in melted butter until mixture becomes crumbly. Stir in nuts. Sprinkle mixture over the top of the pie filling. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until top has browned.
Naughty Hula Pie
Submitted by: Jerry Scalise, NM.
Ingredients:
1 (9 inch) prepared chocolate cookie crumb crust
1 quart vanilla ice cream, softened
1 (6.5 ounce) jar macadamia nuts, chopped
1 (12 ounce) jar hot fudge topping
1/2 cup heavy whipping cream, whipped
Directions: Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm. When ready to serve cover the top with fudge sauce, dollop with whipped cream and sprinkle with reserved 1/2 cup chopped macadamia nuts.
Swedish Apple Pie
Submitted by: Tiffany Raby, KY.
Ingredients:
2 1/2 cups peeled, cored and sliced apples
1 teaspoon ground cinnamon
1 teaspoon white sugar
1 cup white sugar
3/4 cup margarine, melted
1/2 cup chopped pecans
1 cup all-purpose flour
1 egg, lightly beaten
1 pinch salt
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine. Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar. In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples. Bake in preheated oven for 65 minutes, or until golden brown.
Melody’s Crazy Crust Apple Pie
Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice
Directions: Preheat oven to 425 degrees F (220 degrees C). In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan. In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir. Bake in preheated oven for 40 to 45 minutes, until crust is browned.
