tag:blogger.com,1999:blog-71362020220270175702024-03-13T09:23:01.570-07:00Goodies from Granny's HouseWelcome to Karen's kitchen, where something good is always cooking!Tracihttp://www.blogger.com/profile/15352300993699766289noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-7136202022027017570.post-27236644066246325642018-02-07T09:29:00.001-08:002018-02-07T09:29:35.535-08:00Goodies from Granny's House: Cheddar Vegetable Soup<a href="https://karenscountrykitchen.blogspot.com/2009/08/cheddar-vegetable-soup.html">Goodies from Granny's House: Cheddar Vegetable Soup</a>Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-58019602924823594432017-04-07T21:43:00.000-07:002017-04-07T21:43:03.164-07:00Chicken and Fusilli Pasta Soup I love to make this hearty, chunky soup because I usually have everything I need<br />
in the house to make it. If you don't have the can broth you could use<br />
2 Chicken broth packets and add more water if you desire. I used the<br />
tri-colored Fusilli which are like spiral macaroni but whatever pasta you have <br />
will also work. Hope you enjoy it. <br />
<br />
Simmer for 30 minutes on low heat ;<br />
1 large can chicken broth<br />
2 cups water<br />
2 boneless ,skinless, chicken breasts or split <br />
breasts of your choice<br />
1 chopped stalk of celery<br />
1 medium chopped onion<br />
1 large clove minced garlic<br />
1 tsp dried parsley<br />
1/2 tsp thyme<br />
1 tsp oregano<br />
1/2 tsp pepper<br />
Remove the chicken and keep broth on a low boil.<br />
Cut chicken into medium chunks and place back <br />
in the broth.Add 1/2 lb. of tri-colored Fusilli and simmer<br />
for 5 minutes stirring often. Next add 1/2 bag of rinsed, frozen mixed <br />
vegetables(corn,peas, carrots, green beans, and lima beans,)<br />
Simmer and stir often until pasta is al dente tender ,according to the<br />
remaining minutes on the package but do not overcook it because<br />
it will continue to cook in the hot soup. <br />
Remove from heat and salt as needed. Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com2tag:blogger.com,1999:blog-7136202022027017570.post-7346971241150997342016-06-28T17:28:00.000-07:002016-06-28T17:28:47.472-07:00 Easy Almond Bundt CakeSince it was fresh strawberry season here this month I thought instead of making <br />
shortcake I would make a Bundt cake using what I had in my cupboard. It was<br />
simple to throw together and it was wonderful plain with coffee. My grandson kept <br />
telling me it tasted like cherries but I think it was the almond extract . <br />
I think you could make this with any flavoring and pudding flavor you wanted and<br />
I am sure any fruit or caramel topping would be great too but strawberries were <br />
fantastic. This cake rises quite a bit while baking and settles when it's cooled. <br />
Hope you like it as much as we did. Sorry I didn't take a picture of the cake either.<br />
<br />
Preheat your oven to 350 degrees.<br />
Grease and flour a 10 inch Bundt pan .<br />
In your mixer bowl blend on low; <br />
4 lg. large eggs<br />
1 cup cold water<br />
1/3 cup canola oil<br />
1 Tbs. Almond Extract<br />
1/4 cup sugar<br />
<br />
Add and stir in; 1 standard white cake mix<br />
1 3.4 oz box of Instant Vanilla pudding<br />
4 tbs. all purpose flour<br />
<br />
Beat with mixer about 3 mins. until blended well and pour into the pan. Bake 40 to<br />
45 mins. until a toothpick comes out clean. Cool for 30 mins in the pan and then<br />
remove cake and place on a serving plate to cool completely.<br />
Serve in thin slices with strawberries and fresh whipped cream. Place any leftover<br />
cake in an air tight container. <br />
<br />
<br />
Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com2tag:blogger.com,1999:blog-7136202022027017570.post-54013736422748903382015-07-23T18:38:00.000-07:002015-07-23T18:38:28.503-07:00 White Coconut Cake This is such a delicious easy cake if you like coconut . <br />
It reminds me of the one my Grandmother made.<br />
You will need to prepare it ahead of time and cover<br />
it and chill it overnight or at least 7 to 8 hours. <br />
<br />
Grease a 13 by 9 cake pan and set aside.<br />
Preheat oven to 350 degrees<br />
<br />
Blend with a mixer until smooth;<br />
1 +1/3 water<br />
3 large eggs<br />
1 cup sour cream<br />
1 tsp. vanilla<br />
<br />
Add;<br />
1 standard dry white cake mix(non pudding)<br />
1 cup white flour<br />
1 cup sugar<br />
a pinch of salt<br />
Beat until smooth and creamy about 3 mins.<br />
Pour into 13 by 9 pan and bake 35 to 45 mins. until<br />
a toothpick comes out clean in the center of cake.<br />
Cool completely.<br />
<br />
Next beat 2 cups heavy cream until it's creamy and <br />
stiff peaks form.. <br />
Spread it thickly on top of the cake.<br />
Press 1 small bag of coconut into and on top of the <br />
whipped cream in a thick layer pushing it down in. <br />
That helps the whipped cream become sweet and<br />
also to moisten the coconut. <br />
Cover and chill overnight . <br />
Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-50183266033171228042014-09-10T16:42:00.000-07:002014-09-10T16:47:00.383-07:00 Chicken Broccoli Swiss Noodle Bake Your family will never know this creamy tasty noodle dish is on the lighter side . <br />
I have made this without Chicken on occasion and it's very low calorie and just as tasty . <br />
<br />
Ingredients;<br />
1 16 oz. bag frozen chopped broccoli<br />
1/2 cup finely chopped onion<br />
2+1/2 cups dry wide noodles<br />
1 +1/2 cups.can Carnation Evaporated Skim milk<br />
3 cups hot water<br />
3 tbs. flour<br />
6 ( 3/4 oz. each) slices Kraft reduced fat Swiss cheese slices,shredded<br />
1 2.5 jar sliced mushrooms<br />
1 large, cubed, cooked, chicken breast<br />
1/4 tsp. lemon pepper<br />
1/2 tsp. salt<br />
1/2 tsp. Cayenne Pepper<br />
<br />
<br />
Preheat oven to 325. Lightly spray an 8x8 pan or dish with cooking spray.<br />
In a large pan combine,broccoli, noodles, onions and hot water and<br />
bring that to a boil and cook until tender 8 mins. Drain.<br />
Place noodles and broccoli in bake pan. In a shaker jar combine skim<br />
milk and flour and blend well. Pour into pan you cooked the noodles in.<br />
Add Swiss cheese, mushrooms, and seasonings and cook, stirring<br />
slowly over low heat until mixture thickens and cheese melts.<br />
Add chicken and pour over the noodle mixture and stir it through lightly.<br />
<br />
Bake 25 to 30 mins. Makes 6 servings Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-58463357763127881452014-01-16T22:25:00.000-08:002014-01-16T22:26:38.255-08:00Frontier Macaroni And Cheese Sometimes when I'm pressed for time and in the mood for macaroni and cheese I<br />
throw this old time recipe together because I don't have to bother to make the cheese<br />
sauce in a separate pan on the stove . And less mess is always a plus. I like to use extra<br />
sharp because it has a bolder flavor than regular cheddar does. You won't notice the<br />
cayenne much and it gives it great flavor.<br />
<br />
Ingredients you will need;<br />
2 cups dry macaroni(or any pasta)<br />
1+1/2 ( 8 oz.size) chunks of Extra Sharp White Cheese (shredded) this would<br />
be equal to about 3 cups shredded cheese)<br />
1 12 oz.can evaporated milk<br />
5 Tbs butter<br />
3 cups regular milk<br />
1 tsp salt<br />
1/2 tsp. Cayenne Pepper(more if desired)<br />
1/2 tsp. black pepper<br />
<br />
Cook the 2 cups dry macaroni in a large pan of boiling water according<br />
to package about 11 mins or until slightly chewy.<br />
It will continue to get tender as it's baking.<br />
Preheat you oven to 350 degrees.<br />
Shred the cheese while pasta cooks .<br />
Butter a casserole dish or oblong baking pan.<br />
Drain macaroni well and stir in salt,and peppers.<br />
Pour half the macaroni in the baking dish and dot with the 2 tbs of butter .<br />
Sprinkle 1/2 of the shredded cheese over the first half of the macaroni<br />
Pour the can of evaporated milk over top<br />
Next layer the rest of the macaroni over top.<br />
Dot with the other 2 tbs of butter<br />
Sprinkle on the remaining cheese and then pour the rest of<br />
the milk over it all to completely cover pasta. *<br />
<br />
<br />
Bake in a 350 degree oven for about 45 - 55 mins. until bubbly and thickened<br />
and slightly brown on top.<br />
*(Of course you can add a bread crumb and melted butter topping if you<br />
prefer yours that way before you bake it . )<br />
<br />
<br />
<br />Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-51354226429336517492013-12-03T22:27:00.002-08:002013-12-03T22:27:53.599-08:00Easy Turkey DivanI found this recipe in a magazine many years ago and it's a simple way to use up any<br />
leftover turkey you might have in the freezer after the holiday.I like to serve it with<br />
baked potato. Or you can buy a thick slice of good turkey from the deli.<br />
Preheat your oven to 350.<br />
Cook 1 10 oz pkg of broccoli spears until almost tender and drain.<br />
Arrange in a 10 x 6 casserole dish.<br />
Sprinkle 3/4 of a lb cooked turkey over the broccoli.<br />
Mix in a small pan over low heat;<br />
1/4 lb of Velveeta cheese,cut in cubes<br />
1/4 cup miracle whip or mayonaise<br />
1/4 cup milk<br />
salt & pepper<br />
Pour the cheese sauce over it all and bake for 20 to 25 minutes and serve.Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-35206523250274503422013-12-03T22:10:00.000-08:002013-12-03T22:11:14.423-08:00Beef Stroganoff and Noodles in a Jiffy For years I assumed that I could never like Beef Stroganoff because it just tasted too<br />
<div>
much like sour cream and over powered the beef flavor . Then one day I needed to</div>
<div>
do something fast with some leftover beef roast for dinner . I had a couple jars of the</div>
<div>
real dark homestylebeef gravy and a jar of sliced mushrooms in my cupboard and I</div>
<div>
figured I'd do something over noodles since they cook so quick.</div>
<div>
<div>
<div>
This came together in a flash and I like it so well we have it often. Use whatever cooked</div>
<div>
beef you have but leave it chunky. Sometimes I even make mini meatballs and</div>
<div>
brown them .Then I add 1/2 cup water and the gravy,cover</div>
<div>
and simmer them till they are cooked through.I add</div>
<div>
sour cream at the last minute and toss with hearty shaped pasta. </div>
<div>
Place a large pan of water over to boil for your noodles and gather all the ingredients.</div>
<div>
Heat in a medium pan;</div>
<div>
2 jars of Homestyle beef gravy (Heinz is what I use)</div>
<div>
1 small jar sliced mushrooms,drained </div>
<div>
1 -2 cups chopped chunks of cooked beef </div>
<div>
1 tsp worchestshire sauce</div>
<div>
1/2 tsp. salt</div>
<div>
1 tsp pepper</div>
<div>
1/2 tsp garlic powder</div>
<div>
Stir in last;</div>
<div>
1/4 cup sour cream</div>
<div>
Cook 1 lb of thick noodles according to the pkg. Drain and toss the gravy and</div>
<div>
meat in with the noodles and serve. </div>
<div>
</div>
</div>
</div>
Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-87895499955432167812013-12-03T21:10:00.000-08:002013-12-03T21:10:09.869-08:00Chocolate Cheesecake Bars Who wouldn't love a a rich, creamy, Chocolate Cheesecake bar to go along<br />
with a steaming cup of coffee now that the busy holiday season is here?<br />
Throw these together for all your holiday parties and your chocoholic<br />
friends and family will adore you forever.<br />
Preheat your oven to 350 degrees .<br />
Prepare this crust in small bowl and press in the bottom of a 9 x 13 deep baking pan;<br />
2 cup graham cracker crumbs<br />
1/2 cup brown sugar(packed)<br />
2/3 cup melted butter<br />
Bake for 10 mins at 350 degrees<br />
<br />
Next in a large mixing bowl beat well ;<br />
2 (8oz) original cream cheese bars , set out to soften<br />
1 cup sugar<br />
Add in one at a time and beat again;<br />
4 eggs<br />
6 Tbs Hersheys Cocoa<br />
2 tbs.flour<br />
1 tsp. pure vanilla<br />
Beat again and pour over the crust. Bake at 350 for 30 to 35 mins.<br />
Cool to room temperature .<br />
<br />
Topping:<br />
Cream together with mixer;<br />
2 ( 8 oz) softened cream cheese bars<br />
2 Tbs. soft butter<br />
Add;<br />
2 cups confectionery sugar<br />
1 tsp vanilla<br />
Beat until really smooth. Spread over cooled chocolate<br />
layer and refrigerate for at least 3 hours until set. Cut into<br />
small squares or serve party size bites on a decorative tray.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-23118403699877898362013-06-10T23:29:00.003-07:002013-06-10T23:29:55.882-07:00Angel Hair Pasta with Beans and Greens <br />
<br />
This lighter version of pasta <br />
is my new favorite now-a-days. <br />
It's a quick meal that's so<br />
easy to prepare .<br />
It's very versatile so pick<br />
up your favorite greens<br />
and type of beans and <br />
give this a try . <br />
<br />
1/2 box angel hair pasta <br />
or another spaghetti<br />
2 cloves minced garlic<br />
2 cups chicken broth<br />
1/2 tsp Cayenne Pepper <br />
or more if desired<br />
1/2 bunch of Escarole<br />
or Swiss Chard, thick <br />
stems removed <br />
1 can cannelini beans,drained<br />
1/2 tsp salt<br />
1 tsp. olive oil<br />
1/2 cup fresh parmesan cheese<br />
<br />
.Cook pasta to Al Dente and drain in strainer.<br />
Pour chicken broth in the pan with garlic<br />
and cut escarole .<br />
When greens wilts add the cayenne<br />
pepper and salt . <br />
Put the pasta back in and reheat.<br />
Add olive oil.<br />
Gently stir the beans and parmesan cheese<br />
in and serve. <br />
Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-89403878916627093512013-03-08T22:37:00.000-08:002013-03-08T22:47:49.740-08:00Shepherd's Pie This is my version of a delicious home style meal that can be thrown together<br />
with the ingredients you have already in your cupboards and freezer . Of course<br />
you can substitute green beans for peas , frozen carrots for fresh,or canned peas and<br />
carrots instead. Use whatever you have on hand. Just add the canned veggies<br />
towards the tail end with the corn.<br />
<br />
For mashed potato topping;<br />
Boil 4 large peeled and cubed potatoes until tender .<br />
Meanwhile;<br />
Add 1 Tbs oil to large fry pan and saute over low heat for 5 mins;<br />
2 peeled and chopped carrots<br />
1 large chopped onion<br />
1/2 chopped green pepper<br />
1 cup frozen peas<br />
Add;<br />
1 cup beef broth and simmer until liquid is cooked down<br />
a bit but not dry<br />
Add 1 can drained whole kernel corn.<br />
Pour this mixture into a 9x13 baking pan or<br />
similar size casserole dish and set aside.<br />
<br />
Brown in frying pan ;<br />
1+1/2 lbs of ground beef and drain off fat.<br />
Stir in 1 can undiluted tomato soup,<br />
1 tsp garlic powder,<br />
1 tsp Italian seasonings<br />
salt and pepper to your taste<br />
Mix this together in the casserole with veggies .<br />
Preheat oven to 350 degrees.<br />
<br />
Mash potatoes with butter,milk,salt and pepper and drop scoops<br />
of potatoes over top of the meat veggie mixture.Gently spread<br />
to cover completely.<br />
Sprinkle shredded cheddar, monterey jack or whatever cheese<br />
you might have on hand over potatoes and cover dish with foil.<br />
Bake at 350 for 45 mins. Uncover and bake for 15 mins to<br />
lightly brown potatoes a bit.<br />
Remove from oven and let set 10 mins to allow potatoes to firm a little.<br />
<br />
This makes 6 generous servings or 8 smaller.<br />
<br />Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-19029884449691134372013-02-10T21:00:00.002-08:002013-02-10T21:02:10.698-08:00Old Fashioned Molasses CookiesThis is another recipe from that really old cookbook I have that<br />
doesn't give exact measurements on the flour amount.<br />
These are thick , soft cookies with the occasional crack in<br />
them like the old days.<br />
<br />
Beat in Lg. bowl;<br />
1 c. shortening<br />
1 c. sugar<br />
Add;<br />
1 cup molasses<br />
4 tsp.s soda<br />
2 tsp.s ginger<br />
2 tsp.s cinnamon<br />
1/2 ground cloves<br />
1/4 tsp. nutmeg<br />
1 tsp. salt<br />
Alternate into batter;<br />
2 cups flour<br />
1 cup sour milk ( tsp vinegar to regular milk)<br />
Next;<br />
Add up to 4 cups more flour to make a soft dough.<br />
Start with 3 and add more as needed to be able to roll them out.<br />
Sprinkle board with flour, roll 1/4 thick and cut out in large circles.<br />
Sprinkle sugar on tops and bake 5 to 8 mins in 375 mins.<br />
<br />
<br />
<br />
<br />Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-35363465570366822872013-01-08T18:58:00.000-08:002013-01-08T19:32:48.622-08:00Orange Jello Fruit SaladThis is a tasty jello salad that sets up quicker because you add ice cubes to it. Feel free to experiment with other flavors of jello. Also you may double the recipe as well.<br />
<div>
Dissolve;</div>
<div>
1 pkg. 3 oz. orange jello in 3/4 cup boiling water .</div>
<div>
<br /></div>
<div>
Add;</div>
<div>
2 cups ice cubes stirring constantly until jello starts to thicken about</div>
<div>
3 to 5 mins. and remove any unmelted chunks of ice .</div>
<div>
Add;</div>
<div>
1 cup thawed cool whip and blend till smooth.</div>
<div>
<br /></div>
<div>
Add;</div>
<div>
1 11 oz. can mandarin oranges (drained well)</div>
<div>
1 cup miniature marshmallows</div>
<div>
1 can 15 oz . crushed pineapple in syrup(drained well)</div>
<div>
1/4 cup chopped walnuts</div>
<div>
<br /></div>
<div>
Pour into serving bowl or dessert glasses and chill till completely set. Garnish with extra fruit if desired.</div>
<div>
Makes 4 cups or 8 servings </div>
<div>
<br /></div>
<div>
<br /></div>
Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-18388643816535434062013-01-08T16:43:00.000-08:002016-02-28T14:34:43.658-08:00Enchilada's Mexican food is so yummy and here is my version of cheesy baked enchilada's.
<br />
<br />
2 lbs lean g. beef
<br />
1 packet taco seasoning mix
<br />
<br />
2 small( 8oz) can's mild green chili enchilada sauce<br />
1 cup shredded cheddar cheese
<br />
2 cups sliced black olives
<br />
2 small cans mild white Queso cheese sauce
<br />
I package large size package tortilla wraps
<br />
<br />
optional toppings;
<br />
sour cream
<br />
green onions
<br />
Sliced jalepenos
<br />
diced tomatoes
<br />
shredded lettuce
<br />
guacamole<br />
<br />
Filling;
<br />
Prepare beef according to taco seasoning packet.
<br />
Add 1 cup sliced olives,and cheddar cheese.
<br />
<br />
Pour one can green chili sauce in a pie plate.
<br />
Wet each tortilla with that and spoon some meat
<br />
down the middle of each.
<br />
Roll them up tucking sides in like burritos.
<br />
Place seam side down in large baking dish.
<br />
<br />
Blend remaining can of green sauce and 2
<br />
cans of white queso sauce and cover rolled tortillas.
<br />
Sprinkle the olives over top
<br />
and bake them for about 45 mins.
<br />
<br />
Add toppings of your choice at the table.
Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-79180222158487212712013-01-08T16:26:00.001-08:002013-02-10T21:17:28.320-08:00No Bake Banana Cream PieI love this pie because I can throw it together in a jiffy. Hope you enjoy it.<br />
Ingredients you will need;<br />
graham cracker pie crust<br />
banana's<br />
nonfat dry milk<br />
water<br />
cool whip<br />
chocolate syrup<br />
nuts<br />
instant banana pudding<br />
Line a graham cracker pie crust with
2 medium sliced bananas and set aside<br />
Beat in a bowl well;<br />
1 - 4 oz. box of instant banana pudding<br />
2/3 cup nonfat dry milk<br />
1+1/3 cup cold water<br />
Blend into pudding ;<br />
1/4 cup cool whip and pour over the bananas.
Chill for 15 mins.<br />
Spread 3/4 's cup cool whip evenly over the pudding.<br />
Drizzle chocolate syrup over the cool whip.<br />
Sprinkle with chopped nuts if desired and chill well.Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-57064002642651587102012-11-01T06:01:00.000-07:002020-04-30T10:45:38.169-07:00Raspberry Zinger CupcakesThis is a recipe I have had since high school that tastes similar to the Hostess Zingers they sell in the stores, or at least before Hostess went out of business.. which means this recipe is even more valuable now! This would be a fun rainy day recipe to make with the kids:) <br />
<br />
If you prefer a whole cake instead of a cupcake then just spread the filling on one cake layer, and then top with the raspberry and coconut. (see picture)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3XZuJKn0eGM-Zt1V8AmoeakKTIDHG6pphzTXrVZKMFfAWghNwXjPd7eM9EHjOx2yb_xD0gRSMlReL99p9CzZoTl9r3RkmyYrvQAYCsGgVB51VXz4K3_Vt0QbgZ2OETW5wOkKoR1XKmh1/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3XZuJKn0eGM-Zt1V8AmoeakKTIDHG6pphzTXrVZKMFfAWghNwXjPd7eM9EHjOx2yb_xD0gRSMlReL99p9CzZoTl9r3RkmyYrvQAYCsGgVB51VXz4K3_Vt0QbgZ2OETW5wOkKoR1XKmh1/s640/cake.jpg" width="521" /></a></div>
<b><span style="font-size: large;"><br /></span></b>
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Raspberry Zinger Cupcakes</span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 yellow cake mix</div>
<div style="text-align: center;">
2 cans coconut or 1 bag</div>
<div style="text-align: center;">
1 cup raspberry jam or preserves</div>
<div style="text-align: center;">
1/4 cup sugar</div>
<div style="text-align: center;">
For filling: 1 batch of whipped cream made with unflavored gelatin or continental frosting **recipe follows**</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Bake cupcakes according to package. </div>
<div style="text-align: center;">
Slice cooled cupcakes in half and put a spoon of whipped cream in the middle of each.</div>
<div style="text-align: center;">
Replace the cupcake tops and chill.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Heat jam and sugar in a saucepan and boil 1 min while stirring. Spread top and side of cupcake with jam and press in the coconut. Eat and enjoy!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
**Continental Frosting**</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
5 Tbsp Flour</div>
<div style="text-align: center;">
1/8 tsp salt</div>
<div style="text-align: center;">
1 cup milk</div>
<div style="text-align: center;">
1 cup shortening or margarine</div>
<div style="text-align: center;">
1 cup sugar</div>
<div style="text-align: center;">
1 tsp vanilla</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In a pan blend flour and salt and then add milk slowly while stirring over low heat. Cook while stirring until it thickens. Cool completely. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Combine shortening and sugar and blend at high speed for 5-10 minutes or until smooth. Add cooled flour mixture 1 Tbsp at a time and beat at high speed. Add vanilla extract and blend through. When well creamed it should be the consistency of whipped cream. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Frosting can be used as cream puff filling, cake frosting, or jelly rolls.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Oin4U2RkQoGxwub1RDRLX1dCD4VJNY_Sk8kJV2sU1Df1tN92KmP_LJaPMeHdMmjIh9bBee_NhFM5VrV1mOnA9tsKu-A-nmIZrWwiQ63ob-UDUZ3ZeuQxRawljzOHZoYEUMVS_AUebjAz/s1600/0923171624a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Oin4U2RkQoGxwub1RDRLX1dCD4VJNY_Sk8kJV2sU1Df1tN92KmP_LJaPMeHdMmjIh9bBee_NhFM5VrV1mOnA9tsKu-A-nmIZrWwiQ63ob-UDUZ3ZeuQxRawljzOHZoYEUMVS_AUebjAz/s320/0923171624a.jpg" width="320" /></a></div>
<br />Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com3tag:blogger.com,1999:blog-7136202022027017570.post-15302266803288262432012-08-19T22:31:00.000-07:002012-08-20T14:17:54.816-07:00Crockpot Barbecue Beans<div style="text-align: center;">
Beans have a bad reputation. I know it, and I'm here to stick up for them. I love beans. I love them in soup. I love green beans. I love chili beans. I love white beans. I love.. well you get the picture. And they don't have to taste awful. When you make beans for a cookout or bigger gathering they don't have to be the basic beans, brown sugar and pineapple concoction. (No offense to them, my Grandma's were delicious.) </div>
<div style="text-align: center;">
<span style="font-size: large;">Give this recipe a try, you won't be sorry! </span> (they do take a lot of time to cook, but after the initial prep they do the work themselves and people will rave about them.)</div>
<div style="text-align: center;">
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<br />
<h3 style="text-align: center;">
<b>Crockpot Barbecue Beans</b></h3>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>32oz dried pinto beans</b></div>
<div style="text-align: center;">
<b>2 lbs ground beef, browned and drained</b></div>
<div style="text-align: center;">
<b>1 c. crumbled cooked bacon</b></div>
<div style="text-align: center;">
<b>1 medium onion, diced</b></div>
<div style="text-align: center;">
<b>2 16oz bottles of Wegmans Carolina Style Barbecue Sauce (or make your own but I don't do well with liquid smoke so I rely on good old Wegmans)</b></div>
<div style="text-align: center;">
<b>1 c. Ketchup</b></div>
<div style="text-align: center;">
<b>1 1/4 c. Brown Sugar, packed</b></div>
<div style="text-align: center;">
<b>1/2 c. water</b></div>
<div style="text-align: center;">
<b>1 Tbsp yellow mustard</b></div>
<div style="text-align: center;">
<b>1/2 tspn ground cayenne pepper </b></div>
<div style="text-align: center;">
<b>1/2 tspn salt</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In a large mixing bowl, cover the pinto beans with boiling water and soak overnight (at least 8-10 hours) and then drain and rinse. In the crockpot mix together all the ingredients. Cook them on high for 8-10 hours, or until beans are soft, but not mushy.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>If you like more kick, feel free to add more cayenne! These are the perfect dish for a family gathering. They are also full of protein so you could actually serve them along side a nice salad and roll for dinner.</b></div>
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<br />Tracihttp://www.blogger.com/profile/15352300993699766289noreply@blogger.com1tag:blogger.com,1999:blog-7136202022027017570.post-12067643371500787872012-08-16T05:52:00.000-07:002012-08-20T14:46:50.173-07:00Acini Fruit Salad<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Acini Fruit Salad</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Ingredients:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
One container of Cool Whip</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 quarts sliced strawberries, half of them mashed</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
4 bananas</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 Tbsp flour</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 eggs beaten</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
3/4 c sugar</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 box strawberry jello</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1/2 box Acini di pepe pasta, cooked, rinsed and cooled</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Instructions:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Cook mashed berries, jello, flour, eggs and sugar until thick. Let cool.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix with cooled acini.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add sliced berries, mix and chill.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
When ready to serve, add sliced bananas and cool whip. Mix through and serve.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
**note: This is one of those desserts that is delicious but doesn't always look very sophisticated.. we've had to talk people into trying it before to get them over the idea of "pasta in a fruit salad", but most people agree it's yummy.**</div>
Tracihttp://www.blogger.com/profile/15352300993699766289noreply@blogger.com1tag:blogger.com,1999:blog-7136202022027017570.post-67063615352436838712012-03-18T21:58:00.000-07:002012-08-20T14:18:34.521-07:00Irish Nachos<div style="text-align: center;">
With the passing of St Patrick's Day over the weekend I thought I'd share a recipe. A restaurant in town makes something similar to these and we really like them. </div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<strong><span style="font-size: large;">Irish Nachos</span></strong></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<em>4-5 pounds of washed potatoes, sliced into 8 wedges each.</em></div>
<div style="text-align: center;">
<em>oil</em></div>
<div style="text-align: center;">
<em>2 cups of shredded cheddar cheese</em></div>
<div style="text-align: center;">
<em>1/2 lb sliced corned beef from the deli</em></div>
<div style="text-align: center;">
<em>sauerkraut</em></div>
<div style="text-align: center;">
<em>sour cream</em></div>
<div style="text-align: center;">
<em>chopped green onions</em></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Preheat the oven to 400* and soak the potato wedges in a mild salt water for a bit. When the oven is hot, drain them, blot them dry with a towel and toss them in oil. Spread them across a greased cookie sheet and bake them for 45 minutes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
While they are baking, chop up the corned beef into small chunks. Heat up the sauerkraut in a pan on the stove until hot. (no need to cook it, just heat it)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
After the wedges are done, pull out the pan and sprinkle cheese and corned beef over the top generously. Put the pan back in the oven until the cheese is melted and bubbly. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Top the potatoes with sauerkraut and eat! (We actually top ours with sour cream and green onions too) I'm not a huge fan of corned beef and cabbage.. but this I can eat!</div>
<div style="text-align: center;">
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Tracihttp://www.blogger.com/profile/15352300993699766289noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-17528046240424998442011-07-22T21:32:00.000-07:002011-07-22T21:32:36.475-07:00Cookie Sheet Apple PieThis is so yummy! When you are looking for a dessert for a large group this is always a hit.Took this to a birthday party recently and everyone really enjoyed it. I made an Amish "perfect pie crust recipe" for it and it really was perfectly tender and just the right size for my 15 inch long jelly roll sheet pan. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLH_lsKMP_Abuvtu3jVTH8oU81vCPteetPyHE7zR9g0tYJPFSBaHlZMW4ZkQ6XxaYFT7T7-LhoBHcaW4uqXX0B93t5nBjKo576PJnI8KP-6LO_xlesAn0N6tj1trX4Ywz5ItiBj9Agfgvm/s1600/pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLH_lsKMP_Abuvtu3jVTH8oU81vCPteetPyHE7zR9g0tYJPFSBaHlZMW4ZkQ6XxaYFT7T7-LhoBHcaW4uqXX0B93t5nBjKo576PJnI8KP-6LO_xlesAn0N6tj1trX4Ywz5ItiBj9Agfgvm/s400/pie.jpg" t$="true" width="400" /></a></div><br />
*Crust; <br />
Mix; <br />
3 cups flour <br />
1 tsp. salt <br />
Cut in; <br />
1+1/4 cups Crisco <br />
Add; <br />
1 beaten egg <br />
1/3 cup cold water <br />
1 Tbs. vinegar <br />
Mix well and form into a ball. <br />
Divide in two and chill . <br />
<br />
Filling; <br />
6 lbs. Granny Smith apples, peeled and sliced thin <br />
2+1/4 cups sugar <br />
6 Tbs. small tapioca <br />
2 tsp cinnamon <br />
Mix filling and set aside to soften the tapioca. <br />
<br />
You will also need some <br />
butter for dotting apples <br />
<br />
Preheat oven to 350 degrees. <br />
<br />
Roll out bottom crust to completely fit rectangle pan. <br />
Spread apples evenly over bottom crust. <br />
Dot apples with butter here and there. <br />
Roll out top crust and place over top. <br />
Seal and crimp edges and bake 1 hour . <br />
Cool and cut in squares. <br />
<br />
* This recipe will make 5 single crusts.Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com2tag:blogger.com,1999:blog-7136202022027017570.post-19277260651680804212011-07-10T18:47:00.000-07:002011-07-10T19:24:04.367-07:00Chicken Spinach Salad with Orange Balsalmic DressingThis summer has proved to be a very busy one so whenever I can throw a salad together as a meal I'm all for that. I decided to try adding orange marmalade to white balsamic vinegar and I liked the results a lot. As I always say play with this if you like a sweeter or more tangier dressing before you serve it. I also used frozen chicken tenderloin strips but any chicken will work.<br /><br />Cook in a non-stick fry pan about 7 Min's on both <br />sides till lightly browned :<br />5 frozen tenderloin strips<br />1 tsp oil<br />Sprinkle 1 Tbs. white balsamic vinegar over chicken and <br />cook a couple more minutes to glaze. <br />Cut chicken in large chunks to toss in the <br />salad before adding dressing.<br /><br />Make salad with;<br />1 bag fresh spinach,which can be cut if desired<br />1 small sweet onion chopped<br />1 chopped tomato<br />2/3 cup dried craisins(cranberries)<br />1/2 cup chopped pecans<br />1 Lge. drained can of mandarin oranges<br /><br />In salad cruet shaker blend well;<br />1 tsp garlic powder<br />1/2 tsp salt<br />2 dashes of soy sauce<br />2/3 cup orange marmalade<br />1/2 cup white balsamic vinegar<br />1/2 tsp paprika<br />1 tsp sugar<br />2 drops orange extract flavoring<br />Add 1 cup canola oil and blend well.<br />drizzle over salad with chicken and toss at serving time.Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-1971847974922067462011-05-20T06:07:00.000-07:002011-05-20T06:07:02.850-07:00Dirt Road Sopapilla Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVp9TKDgWy8NWBJojiACD9aDY0y0m0Sx0wVHX0gB2P2lNpla9qmVXBr39Kp1nRyz0269Z4OYI67OpBJGmjAVfJjE2d0vnsNWdWdewcRoRpY0WUUpgX60SW0ShlCLHssqjRAAXJh033hVUd/s1600/Sopapilla+Cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVp9TKDgWy8NWBJojiACD9aDY0y0m0Sx0wVHX0gB2P2lNpla9qmVXBr39Kp1nRyz0269Z4OYI67OpBJGmjAVfJjE2d0vnsNWdWdewcRoRpY0WUUpgX60SW0ShlCLHssqjRAAXJh033hVUd/s1600/Sopapilla+Cheesecake.jpg" /></a></div>Sopapilla Cheesecake<br />
<br />
<br />
<br />
<br />
2 cans crescent rolls<br />
<br />
2 (8 oz) cream cheese, softened - not low fat - go for the good stuff!<br />
<br />
2 C sugar (divided)<br />
<br />
2 tsp vanilla<br />
<br />
1/2 C butter<br />
<br />
ground cinnamon<br />
<br />
<br />
<br />
*Roll one can crescent dough into bottom of greased 9x13 baking pan.<br />
<br />
*Stretch dough and pinch seams together to form crust.<br />
<br />
*Blend together cream cheese, 1 C sugar and 1 tsp vanilla<br />
<br />
*Spread over dough - not too close to edge<br />
<br />
* Stretch second can of crescent rolls over cream cheese layer to form top crust<br />
<br />
*Melt butter and 1 C sugar and 1 tsp vanilla and pour over crust<br />
<br />
*Sprinkle with cinnamon<br />
<br />
*Bake at 350 degrees for 30 minutesTracihttp://www.blogger.com/profile/15352300993699766289noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-25216611821307369412011-05-20T05:59:00.000-07:002011-05-20T05:59:51.298-07:00Jalapeno Popper PizzaJalapeno Popper Pizza<br />
<br />
<br />
<br />
<br />
1 can of pillsbury crescent rolls<br />
<br />
2 8oz packages of softened cream cheese<br />
<br />
2 cloves of garlic, minced<br />
<br />
3/4 cup of real bacon bits<br />
<br />
1 8oz package of shredded cheese (I prefer Monty Jack or a Monty Jack mix but Mozz works too)<br />
<br />
3 jalapeno peppers, seeds removed and chopped<br />
<br />
<br />
<br />
Spread crescent roll dough on the bottom of a 13x9 casserole dish. Pinch together to make a crust and bake at 375* for 8-10 minutes or until golden brown.<br />
<br />
<br />
<br />
While that's baking, mix up cream cheese, bacon bits and garlic. When the crust comes out of the oven, spread the cream cheese mixture on top evenly. Sprinkle the peppers all over, and then cover with shredded cheese. Bake for about 15 minutes at the same temp, or until the top is bubbly and melted. Cut and serve.<br />
<br />
<br />
<br />
*if you like it hotter, add more peppers, if you like it milder cut them smaller and use less of them.. but for heaven's sake, do not forget to remove the seeds and don't handle them with your bare hands. They sting when they get in your skin and you don't want to chance rubbing your eyes with that juice in your skin..*Tracihttp://www.blogger.com/profile/15352300993699766289noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-87831457345736229812011-05-20T05:56:00.000-07:002011-05-20T05:56:05.549-07:00Summertime Strawberry JelloStrawberry Jello Salad<br />
<br />
<br />
<br />
<br />
Ingredients:<br />
<br />
2 Large boxes Strawberry Jello (reg or sugar free)<br />
<br />
2 cups boiling water<br />
<br />
2 Large Cans crushed Pineapple, drained well, juice reserved<br />
<br />
Whipped Cream<br />
<br />
Sour Cream (fat free)<br />
<br />
quart of Strawberries, sliced<br />
<br />
chopped walnuts, if desired<br />
<br />
<br />
<br />
Instructions:<br />
<br />
Dissolve jello in boiling water, add pineapple juice. Cool slightly and stir in pineapple. Chill til slightly set, stirring often. Stir in strawberries. Chill until set. Spread a thin layer of sour cream over the top, and then a thin layer of Cool Whip. Sprinkle with chopped walnuts.<br />
<br />
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**Note: The men in this family really like this jello.**Tracihttp://www.blogger.com/profile/15352300993699766289noreply@blogger.com0tag:blogger.com,1999:blog-7136202022027017570.post-68482230819156737092011-05-20T05:37:00.000-07:002011-07-10T18:39:01.251-07:00Grandpa's Favorite Apple PieThis is a recipe I found using macintosh apples that are my husbands favorite. They are a less tart, quicker cooking apple. <br /><br /><strong>Mix:</strong><br />5 cups sliced peeled Macintosh apples<br />1 cup sugar<br />1 tsp cinnamon<br />3 tbls.minute tapioca<br /><br /><strong>Measure in a bowl:</strong><br />2 cups flour<br />1 tsp salt<br /><strong>Cut in with pastry cutter</strong>:<br />2/3 cup crisco<br /><strong>Measure :</strong><br />6 level tbls. ice cold water and blend in with<br />the flour mixture<br />Divide into 2 balls and roll out one crust on floured<br />board. Place bottom crust in pie pan<br />Add apples evenly and dot with butter.<br />Roll out top crust and place over the pie.<br />Trim ,seal edges together and then crimp .<br /><br />Bake at 350 for 1 hour.Karenhttp://www.blogger.com/profile/08816912750826665231noreply@blogger.com0