ROSY RED APPLE PIE

When we lived in Meridian, in the early 1970's I had a friend name Nancy McRae. I really loved her! Nancy is the one who gave us the book, The Best Christmas Pageant Ever!  Coincidently Glenn rented from her mother while he was serving his mission in Tuscan, Arizona. small world.  Anyway, this is her recipe. She used to make two of these pies for her husband every Saturday morning, because he loved them.  They moved to Gooding Idaho and her husband was killed in an small airplane accident.

I can't believe I still have the recipe:

5 Med. sized tart apples (Jonathan, Roman beauty or Granny Smith).
1/2 cup water and 2 or 3 drops of red food coloring.
Peel and slice apples
put peelings in a sauce pan with the water and food coloring and boil gently for 10 minutes.

Combine 1 cup sugar and 2 TBSP flour
Sprinkle 1/2 of the mixture in uncooked pie shell

1/2 teaspoon grated lemon rind.
1 TBSP lemon juice
1/4 teaspoon nutmeg
Mix and add to the sliced apples

Place apples in the pie shell in layers, sprinkling sugar mixture over each layer. and dot with butter. 1 TBSP

Pour juice from peeling over the apple filling.  Put on top crust and flute the edge. Slit top crust.

Bake for 10 minutes at 450 degrees then 40-50 minutes at 375 degrees

I was wondering if I could find this recipe, I throw so many things away if I haven't used them in a year.  I am glad I kept this recipe, I have some Jonathan apples that need to be made into a pie!

It came with this no fail piecrust recipe:

3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup shortening
1 egg
1 TBSP vinegar
5 TBSP ice water

Mix dry ingredients
Cut shortening into the flour
Put egg in a small bowl and whip together with the water and vinegar.
Mix with a fork into the flour and shortening gently combining to form a ball, chill in the refrigerator for 1/2 hour.
This makes enough for 2 double crust pies

This is the condition the recipe is in, the top part with the crust recipe is gone.  So glad we have this blog so that I can preserve this delicious recipe!

Chicken Tortilla Casserole

This has been adapted from Trisha Yearwood's, to accommodate my "open and dump" time frame in which to make dinner!

This recipe works great for those of you that have left over chicken, or chicken that you precook, and shred to put in your freezer.  If you are making chicken for this recipe, save 3 1/3 cups of the stock.  If using precooked chicken, used canned broth.

Preheat oven to 350 degrees

Start by making a roux, in a large soup pot:

*6 TBSP butter
*6 TBSP flour
*1 cup of milk
*1 cup of broth
*Salt and pepper, to taste

Melt butter, whisk in flour, stirring until golden brown.  Slowly whisk in milk and broth.  Allow to thicken.  Add salt and pepper to taste

Start adding to the pot:

*4 cooked and shredded chicken breasts
*2 1/3 cups chicken broth
*Medium onion, diced
*1 glove garlic, minced, or 1/2 tsp garlic powder
*1 small can diced green chilis
*1 can green enchilada sauce
*1 cup sour cream
*1/2 tsp cumin
*1/2 tsp salt
*1/4 tsp black pepper

Bring mixture to a boil, and let simmer, for a few minutes to incorporate flavors.

Dump mixture into large mixing bowl.  Add to the bowl:

*24 corn tortillas, cut into pieces
*1/2 cup shredded cheddar cheese

Mix everything well!  This, then, becomes a consistency game.  If mixture looks too runny, add more tortilla,  if too dry, add a little more broth.

Add mixture to a greased 9 x 13 pan.  Make sure all tortillas a covered, so they don't burn. Top with shredded cheese.  Bake for 30 minutes or until golden brown.

Enjoy!

KIMBERLY'S BANANA CRUMB MUFFINS

PART #1
1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt

PART #2
3 mashed bananas
3/4 cup sugar
1 egg
1/3 cup melted butter

Mix part #1 in a large bowl
Beat part #2 together in a separate bowl
Stir banana mixture into dry mixture and then put in greased muffin tins, or cup cake paper lined muffin tins

CRUMB TOPPING
1/3 cup packed brown sugar
2 tbsp flour
1/8 tsp ground cinnamon
1 Tbsp softened butter
Mix together in a small bowl with pastry cutter and put on top of muffins.

Bake @ 375 degrees for 18 to 20 minutes or until tooth pick comes out clean.
This topping can be used on other muffins as well.

KRISTI'S APPLE DIP

3 8oz pkg cream cheese
3 cups brown sugar
2 TBS vanilla
1/2 cup milk chocolate heath bits (must be milk chocolate)

Stir until all ingredients are blended
Sprinkle a little bit of the heath bits on top when you serve this, it makes a lot

BEST EVER CUP CAKES

1 cake mix (choose your flavor)
1 small box instant vanilla pudding (or lemon or chocolate pudding to match the cake mix).
4 eggs
1/2 oil
1 cup sour cream
1/2 warm water

350 degrees for 18 minutes

Mix eggs, oil, and water together.  Wisk cake mix and pudding together. Stir in the sour cream. Fill baking cups 2/3 full.