Tuesday, September 28, 2010

Swedish Apple Pie

SWEDISH APPLE PIE. It is a crustless pie, and therefore EXTRA simple to make. It is delicious!

* 2 1/2 cups peeled, cored and sliced apples
* 1 teaspoon ground cinnamon
* 1/2 tsp ground nutmeg
* 1 teaspoon white sugar(I used Splenda)
* 1 cup white sugar(I used Splenda)
* 3/4 cup margarine, melted
* 1/2 cup chopped pecans
* 1 cup all-purpose flour
* 1 egg, lightly beaten
* 1 pinch salt

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine.
2. Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon,nutmeg and 1 teaspoon sugar.
3. 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.
4. Bake in preheated oven for 65 minutes, or until golden brown. (it doesn't take this long in my oven, so watch it.)

This is so yummy. I got this recipe from a friend last year and it has quickly become a favorite in our house. It's super easy to make and the taste is amazing. If you like apple pie, do try this!

Monday, September 6, 2010

Pineapple Banana Bread

3C flour
2C sugar
3/4tsp salt
1tsp baking soda
1tsp cinnamon
if you have some whole nutmeg you can ground up, add some of that too. Otherwise, leave out.

Combine all dry ingredients. Set aside.

In a mixer on low speed blend:

3 eggs
1C oil
5 bananas
16oz can Drained crushed pineapple(you will add 8oz to bread and use the rest to top the bread with)

Then add dry ingredients to mixture. Pour into 2 greased loaf pans. On the top of each uncooked loaf add 4oz of the drained left over pineapple. Also you can add some brown sugar to top if desired. Bake at 350 for 80-90 min. The timing will depend on your oven. The loaves should be brown on top and done in middle.

This bread is so yummy. I got the recipe from a friend a few years ago and it's one of my favorite breads. Very moist and best part; it makes TWO loaves. SO keep one for yourself and share the other :) I'm sending the 2nd loaf to Joe's work :)

Crockpot Chicken and Dumplings

If you love Chicken and Dumplings but don't want to stand over a stove stirring the dumplings forever, then this is the recipe for you! It's very easy. I got a recipe similiar to this from a friend but added my own touch to make it taste like my Granny's Chicken and Dumplings that my family loves so much.

4 boneless,skinless chicken breasts
2cans cream of chicken soup
1/2 stick of butter(do NOT be a wimp, add the butter. It prevents dumplings from sticking and makes it taste good. STOP thinking about the added fat, It's chicken and dumplings for crying out loud)
1 onion chopped
3 (10 oz)cans refrigerated biscuits. Tear in half and roll into a ball.

Seasonings: salt, pepper, oregano, sage, poultry seasoning, celery seed or flakes(whichever you have is fine).

I do not measure the seasonings, I go by the way it looks and smells lol. I've been making Chicken and Dumplings for a while (Just like my Granny use to) so I don't need no stinkin' measuring spoon lol.

Place the chicken, butter, soup, and onion in the crock pot and fill w/enough water to cover the chicken. I usually add some of my seasonings here. Do not add all of them, just enough to start seasoning the chicken and broth that it will make.  Cover and cook for 4-5hrs. I start this at like 11AM. Remove chicken from broth and cut pieces or shred it w/fork. Whichever way you like it is fine. I do this around 3-3:30PM. Tear your biscuits in half and roll into balls. Add to broth and stir w/spoon. Add the rest of your seasonings here. Go by smell and taste the broth if you want. I just go by the way it smells and looks, but I have done this a few times ;)  Once all biscuits are in crock pot, stir every once in a while so biscuits will not stick together. Otherwise, you may be like my poor poor Aunt Katie. The very 1st time she made Chicken and Dumplings, she didn't stir(she did hers on the stove) and she had ONE BIG DUMPLING ;) So folks, point is, you will not have to stand over stove to stir these but you will need to stir once in a while. Cook for another 3-4 hrs. Dumplings need to be cooked and not doughy. When you first add them, they will swell up, this is totally normal. I have to say, that this is JUST AS GOOD as cooking them on the stove. We had them the other night and I baked some Sweet Potatoes w/it. It was lip smacking good y'all.